Photo: Jan Smith
Yield
8 servings (serving size: about 3/4 cup)

Similar to mashed potatoes, this side dish features a slightly coarser texture and yet a more delicate taste. Roasting on high heat deepens the cauliflower flavor.

How to Make It

Step 1

Preheat oven to 500°.

Step 2

Toss oil, cauliflower, and garlic on a jelly-roll pan. Bake at 500° for 20 minutes or until lightly browned, stirring occasionally. Place cauliflower mixture in a large bowl. Add onions and remaining ingredients to cauliflower mixture; mash with a potato masher.

Ratings & Reviews

stimply's Review

IoneTaylor
January 06, 2014
This was my first attempt at mashed cauliflower. What a disaster! It was edible. That's about it. Must find another recipe. I'm in the same boat as Shell867: I followed the recipe as written even though it didn't seem right. 500 degrees is scorching. The garlic was burnt within minutes. I couldn't use any of it. The caulflower, was nicely roasted with lovely golden edges. But that's not what it should've been. Because to get the nice, white color shown in this picture, there's no roasting at 500. Even then, it was way too hard to mash. Would've been fine to eat but there was no mashing. Tossed it in the microwave for 5 and then could use a food processor. And because it was browned from roasting in a 500 degree oven, the mash was a very unattractive, brown color. The ingredients might be fine but the directions were awful. AWFUL.

IoneTaylor's Review

Janamarie40
September 09, 2013
I liked the flavor of this dish, but my husband found it too garlicky. I think he found it too garlicky because the garlic was sliced instead of minced, and the slices became dry chunks when roasted. I roasted the cauliflower according to the instructions; however, it was impossible to mash because it was still hard.

Moniac's Review

user
February 18, 2013
Flavor good.Texture too grainy. I'll just roast my cauliflower.

Janamarie40's Review

Shell867
August 03, 2012
Great inspiration to eat more cauliflower. I blanched the cauliflower for two minutes, tossed with the olive oil and my husband finished it up on the grill (because it was too hot to run the oven inside that day) until it was soft enough to mash. Omitted the garlic and instead of the butter used two tablespoons non-fat greek yogurt, added 1 tablespoon bacon bits and salt and pepper. It was wonderful - gave it a loaded baked potato flavor. Tasted even better the next day.

Lola92's Review

Moniac
May 18, 2012
N/A

Shell867's Review

Lola92
February 13, 2012
I love mashed cauliflower & Cooking Light Magazine, but this is by far the worse recipe I have ever tried. Against my better judgement, I followed the recipe exactly as written since it was my first time using this recipe - that was my first mistake. As suspected, the garlic was hard and unusable, I had to pick it out - and I strirred the mixture frequently. My advice - don't waste your time, you will only end up with a bunch of dishes to wash. I tossed the whole mess in the garbage.

rockstar's Review

ACinNYC
November 13, 2011
used 1/4 cup fat free milk, a little extra garlic and was a very good side dish! I also used a mix of cauliflower and green cauliflower to bump up the nutrients. I may steam the cauliflower for a bit first next time to speed up the cooking process and then roast. My husband liked it too!

Berlissa's Review

rockstar
August 08, 2011
Great side dish, I too omitted the milk and didn't bother mashing plus I added cheese! Very yummy!

ACinNYC's Review

Berlissa
April 10, 2011
This was very tasty but I did skip the milk as Caracoa did....

user's Review

stimply
March 03, 2011
I skipped the milk, added a little nutmeg (I thought some nuttiness would be good and it was), it really tasted great and healthy. Don't be expecting mashed potatoes, just expect mashed cauliflower and you'll like this one. For a more guilty version I bet this would be fantastic with some bacon.