Mashed Cauliflower with Roasted Garlic | The Jewish Week | Food & Wine

Mashed Cauliflower with Roasted Garlic

Mashed Cauliflower with Roasted Garlic

Mashed Cauliflower with Roasted Garlic (Melanie Young)

Serves 4

15 min

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This versatile recipe is from my friend, the talented Chef Maria Loi, owner, Loi Estiatorio in New York City. Chef Loi is a passionate ambassador on the healthy benefits of the Mediterranean diet and is author of “The Greek Diet.” The dish is as creamy as mashed potatoes without the starchiness.

Heart healthy olive oil is used instead of butter. Greek yogurt is an excellent probiotic to aid digestive health. If you are sensitive to garlic (I am), omit and season with more chives, salt and pepper to taste. For a cheesier flavor, add two tablespoons grated parmesan. If you are vegan, substitute almond milk for yogurt and add another tablespoon or two of olive oil to adjust to desired texture and flavor.

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3 garlic cloves, peeled

2 teaspoons extra-virgin olive oil

Salt and freshly ground pepper

1 head cauliflower

1/4 cup vegetable stock

¼ cup 2% Greek yogurt, plus more for garnish

¼ cup chopped fresh chives (about 10 chives)


Preheat the oven to 375 degrees.

Set garlic on foil, drizzle with olive oil and season with salt and pepper. Wrap garlic tightly in the foil and roast for 30 minutes or until soft and caramelized.

Wash cauliflower and cut into florets. Cut the stalks into pieces, too. In a large pot of boiling water, cook the cauliflower until it is fork tender, 12- 15 minutes. Drain.

In a food processor or powerful blender combine the cauliflower, stock, yogurt and roasted garlic. Purée or blend until mixture is smooth (feel free to add more vegetable stock for a smoother purée and adjust the amount of Greek up or down to suit your taste). Taste and add salt and pepper as needed.

Fold in chopped chives. Serve immediate with a dollop of Greek yogurt, if desired.