Bowl of mashed cauliflower with a pat of butter on top

Cauliflower Mash

  • Author: Niki
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: about 2 cups 1x


Roasted cauliflower mash is packed with nutty flavor of roasted cauliflower and garlic. It’s combined with butter and olive oil for rich flavor without being too heavy.



  • 1 large head cauliflower, chopped
  • 4 tbsp Extra Virgin Olive Oil + 1 tsp
  • 1 tsp kosher salt + 1/4 tsp
  • 1 clove garlic, peeled
  • 1/4 tsp freshly cracked black pepper
  • 4 tbsp unsalted butter + more for serving
  • 3 tbsp minced chives (optional for garnish)


  1. Preheat the oven to 425. Meanwhile, in a large bowl, toss chopped cauliflower & garlic with 4 tbsp Extra Virgin Olive Oil, 1 tsp kosher salt, and cracked black pepper.
  2. Spread the cauliflower out on a large sheet pan
  3. Roast for 30 minutes, turning the pan halfway through. The cauliflower is done when golden brown and soft when pierced with a fork.
  4. Add the roasted cauliflower & garlic to the bowl of a food processor with the butter, 1 tsp Extra Virgin Olive Oil, and 1/4 tsp kosher salt.
  5. Process on high, stopping to scrape down the sides, until the cauliflower is completely pureed. *See note
  6. Serve immediately topped with minced chives & butter, or store in the fridge for up to a week. *See note for reheating instructions. 


  • I like to puree my cauliflower until smooth, but if you would like to maintain a bit of texture, don’t puree as long.
  • If your puree is on the dry side, add additional butter 1 tbsp at a time. 
  • Taste for salt and add 1/4 tsp more at a time, if needed.
  • If making ahead, remove from the fridge for about an hour prior to reheating. Dot the top of the mashed cauliflower with a few pats of butter, then cover in foil. Heat in a 375 degree oven for 30-45 minutes.
  • Category: Side Dish
  • Cuisine: American

Keywords: cauliflower, side dish, butter, milk, crea, veggies, vegetables, dinner side, thanksgiving side