This amazing Roasted Garlic Cauliflower Mash recipe have me starting to rethink the role of traditional mashed potatoes. As we head into the fall I want to give my family a system reboot.
While I do not encourage shocking your system into a fad diet, I am about moderation. I am for simple and hearty foods that are simple to prepare and are just as flavorful as the food that I am seeking to replace. Cue the Roasted Garlic Cauliflower Mash.
I know, at first blush, a recipe with a vegetable and it being mashed doesn’t sound attractive. Let me re-describe it in these terms – It’s a silky, creamy, potato-like amazingness without the starch, dairy or any of the other bombs. The flavor comes from the roasted garlic, olive oil and the stock used. As a result, this recipe is even vegan-friendly – that’s right a vegan meal on a blog devoted to meat.
Recipe:
- 1 bulb roasted garlic
- 1 head cauliflower
- 2 cups low-sodium vegetable stock (plus 1 cup if using an extra large head of cauliflower)
- kosher salt, to taste
- Fresh ground black pepper, to taste
- 2 tablespoons olive oil, plus more for service
- 2 tablespoons diced fresh chives, for garnish (optional)
- 1/4 teaspoon ground nutmeg
- Chop the cauliflower coarsely.
- Add the chopped cauliflower into a medium sauce pan with two cups of vegetable stock. Bring to the boil. Turn the heat down to low and allow it to simmer for 15 minutes or until the cauliflower is tender.
- Remove the cauliflower with a slotted spoon and place in a food processor with 2 tablespoons of the stock from the pan, 2 tablespoons olive oil, the roasted garlic, nutmeg, kosher salt and pepper. Process the cauliflower until combined. Add additional stock until you achieve the desired consistency.
- Garnish with the chives and a nice drizzle of olive oil.
- To achieve the perfect roasted garlic: Preheat your oven to 400 F. Slice the top off the garlic bulb so you expose the cloves. Place the cut end of the bulb on a large piece of aluminum foil and then drizzle the bulb with olive oil and kosher salt. Press the edges of the foil together to completely cover the garlic. Bake in the oven for 30 minutes, or until all the cloves are completely soft. Unwrap the garlic and squeeze the roasted garlic out of each clove into a bowl.
