Will raw garlic cook once pureed in a mash?

I made a decedent mashed cauliflower and accidentally pureed raw garlic instead of cooked garlic. I love garlic but it's far too strong, bordering on fire-throat.

Any suggestions on how to fix/cook it?

For example, if I bake it in a dish, do you think the garlic in it will actually cook?

Help!

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