GARLIC-ROASTED MASHED CAULIFLOWER
I really believe that you could make a great batch of mashed cauliflower and serve it to someone without mentioning what it is, and they would probably assume it was mashed potatoes—that’s how awesome cauliflower is. You can boil it and then mash it the way you would with potatoes, but for this recipe we first roast it with garlic to get some beautiful browning action. Then it goes into a bowl with butter and some chicken broth before being blended into the most comforting of side dishes. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 45 minutes
1 large head cauliflower, cut into florets
1 to 2 tablespoons extra-virgin olive oil
Salt
Freshly ground black pepper
½ head garlic
¼ cup chicken broth, plus more if necessary
2 to 3 tablespoons grass-fed butter
- Preheat the oven to 400°F.
- On a large baking sheet, spread out the cauliflower florets, and drizzle with the olive oil. Season with salt and pepper, and mix it all up with your hands. Slice the top off the head of garlic, and peel the outer skin off to leave the cloves exposed. Wrap the garlic with aluminum foil before placing it on the baking sheet with the cauliflower. Bake for 30 to 40 minutes, or until the cauliflower begins to brown. Remove from the oven.
- Meanwhile, in a large saucepan over medium heat, warm the chicken broth. Transfer the cauliflower and roasted garlic to the saucepan, and carefully blend with an immersion blender or hand mixer. If it’s too dry, add another splash or two of chicken broth.
- Add the butter, and mix it in until melted. Season with salt and pepper, and serve.
VARIATION 1 TRUFFLE MASHED CAULIFLOWER: Prepare the mashed cauliflower according to the original recipe, and add a tiny drizzle of truffle oil (no more than ¼ or ½ teaspoon) once you’ve removed the pan from the heat. Truffle oil is expensive, but it’s super strong, so you only need a tiny bit; even a small bottle will last a long time.
VARIATION 2 NON-ROASTED MASHED CAULIFLOWER: Instead of roasting the cauliflower, cook it in boiling water for 10 to 12 minutes, or until fork-tender. Drain and return it to the pan, where you’ll continue with the recipe as written (minus the garlic).
