We love this Mashed Cauliflower recipe! Skip the spuds and try this mashed cauliflower with luscious caramelized onions and roasted garlic.


Since first falling in love with the dish in restaurants and recreating it at home, I just about OD-ed on mashed cauliflower.
Determined to keep things fun and exciting, I amped up the flavor with a few new add-ins and found a new veggie buddy for it to hang out with.  A few months ago it was all about the mashed cauliflower and spaghetti squash…. but now I’m really digging the cauli n’ kale combo!
These little tweaks are enough to  keep this veggie on my plate until my next foodie crush comes along.

Though, knowing me, I really like to get around when it comes to my veggies.


  • 1 head of cauliflower
  • 1/2 large onion, roughly chopped
  • 3-4 cloves garlic
  • 2 TBSP plain greek yogurt
  • 1/4 tsp kosher salt
  • 1/2-1 tsp extra virgin olive oil
  • freshly ground black pepper, to taste
  • dried or fresh parsley, to taste
  • chopped green onions or chives, to taste


  1. First grab your gahhhhhlic! You can skip the roasting to save on time but having a some deeelish roasted garlic on hand is worth its weight in gold. You can add it to pretty much anything and everything, and in a pinch it makes some positively magical garlic bread. So snap your oven or toaster oven to 400F, grab a bulb of garlic, peel back a few layers of the skin, and chop off the top so you can see some meaty garlic on top. Drizzle with a little oil and season with S+P if you'd like, then wrap in foil or parchment paper and roast for 30 minutes.
  2. While your garlic roasts, cut + separate into large florets. Blanch for approx 15 minutes in shallow, boiling water. (just enough to cover the tops) I'm in the habit of seasoning the water with some freshly ground black pepper and a pinch of kosher salt -- feel free to follow suit! Once the cauliflower is tender enough to mash [test a small piece if you'd like!] remove from heat and strain in a colander. For whipped, texture-less cauliflower whip out your food processor, and for thick, smashed-potato-like cauliflower toss directly into a pot [my method. less clean up, great texture!]. I'm big on fork-mashing and then calling it a day.
  3. While your cauli is blanching and your garlic is roasting its face off, caramelize your onions. It's just like sauteing, only you'll turn the heat up a teeny bit more and encourage the golden browning that you'd avoid otherwise. If this is your first time, allrecipes has a great tutorial. Heat your skillet to medium-high with approx 1/2 teaspoon of oil, add chopped onions, and stir frequently. Add a pinch of salt to help those babies give up a little liquid and feel free to add a little water or broth to the pan to help de-glaze the brown bits that stick.
  4. So by now you should toss your cauliflower into a pot, adjust heat to medium, and add a few cranks of freshly ground black pepper and 1/2 tsp salt. If you haven't started mashing yet, go for it! Then add a few cloves of garlic and your gorgeously caramelized onions and stir to incorporate. Next give it a taste! Adjust seasonings as needed. I always add a little extra salt + pepper and a generous sprinkle of parsley. Garnish with chopped chives or dried parsley + paprika and serve steaming hot.

Recipe Notes

Finishing all the prep-work for the cauliflower and onion while your garlic roasts cuts down on total time for this dish!
Vegan? Use almond/coconut milk instead of greek yogurt + skip ze cheese

        PREP TIME 15 MINUTES                   COOK TIME 30 MINUTES