Smashed Cauliflower with Roasted Garlic



Serving size

about 1 1/4 cups
30 minutes

This recipe can easily be multiplied and keeps well for 24 to 48 hours in the refrigerator. This recipe requires making Roasted Garlic first.

Smashed Cauliflower with Roasted Garlic


4 cup Water
1 head large (6-7 inch dia.) Cauliflower, raw (remove outer leaves and tough stem, cut into flowerets)
24 clove Roasted Garlic (about two heads garlic)
1/2 cup Reduced fat buttermilk
1/2 tsp. Salt
1 to taste Black pepper


Place the water in a large stock pot fitted with a steamer basket. 

Place the pot over high heat, and when the water boils, add the cauliflower to the steamer basket. 

Cover and steam for 20 minutes.

While the cauliflower is steaming, place the roasted garlic in a large mixing bowl. 

Using the back of a fork, mash the garlic into a smooth paste. 

When the cauliflower is done, add it and the butter to the bowl with the garlic, then using the back of a fork, mash until it is in small pieces: about the size of grains of rice. 

Add the buttermilk, salt, and black pepper and fold together until well blended.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is not safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

I love this smashed cauliflower dish. It is sort of like mashed potatoes but with the great flowery flavor of cauliflower and richness of buttermilk. The garlic complements the flavor of the cauliflower perfectly. 

You can fork smash the cauliflower, as this recipe calls for, or you can create a very smooth, more mashed-potato-like texture by using a food processor and pulsing it carefully. If you over-process the cauliflower it will be pasty.

"Without garlic I simply would not care to live."

Louis Diat