It’s June in San Diego and I’m about 3 months late on starting my beach-bod workout regiment.
What can I say? Siri forgot to add it to my calendar.
So I’ve been doing what I can, a little bit at a time to make up for it. Cutting out caffeine (which explains my Dr. Jekyll/Mr.Hyde personality in the AM), taking the stairs instead of the elevator, cutting back on starches & sweets, doing quick jogs instead of trying to motivate for several mile-runs, and supplementing my produce intake with daily juicing or fresh green smoothies.
But you know what my achilles is?
Bread and potatoes.
I could inhale bread and potatoes 24/7. Fine if I was some hardcore athlete but the last time I checked, Instagramming hadn’t been deemed a sport yet.
It’s particularly tough when I’m grilling up some goodness and all that’s missing is a huge pile of mashed potatoes.
In an attempt to fool my mind while trying to create something lighter that still tastes yummy, I started roasting cauliflower and mashing it up with roasted garlic. Cauliflower is considered a “non-starchy” vegetable but when cooked and mashed (or pureed) it can take on a lot of similar textures as my beloved spud.
And you know what?
It’s delicious-really! The cauliflower starts to caramelize when you roast it and when you add the rich and almost sweet flavor from the roasted garlic—you’re in for it!
This hearty Roasted Garlic Mashed Cauliflower will never fully replace my taters, but it’s a darn good stand in until I go P90X on y’all.
Roasted Garlic Mashed Cauliflower
1 large cauliflower head, cut into florets
12-15 garlic cloves, peeled
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 teaspoon chopped chives
Preheat oven to 400 degrees F.
On a baking sheet, toss the cauliflower and garlic cloves with 2-3 tablespoons of olive oil. Season with kosher salt and roast for 20-25 minutes until tender and golden brown. Stir and turn every 5-10 minutes.
Transfer the roasted cauliflower and garlic to a large bowl. Add an additional 1 tablespoon olive oil (or 1 tablespoon butter, if you prefer) and garlic powder. Using a potato masher or ricer, mash the cauliflower until it reaches an even consistency.
Season with additional salt and pepper as needed. Stir in chives (0ptional). Serve warm.
*If you’re looking for a gluten free method, be sure to use gluten free marked garlic powder and butter.