Roasted Garlic Mashed Cauliflower

Roasted Garlic Mashed Cauliflower

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.

Roasted Garlic Mashed Cauliflower

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.

Drools…..

Roasted Garlic Mashed Cauliflower

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.

Roasted Garlic Mashed Cauliflower

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
Serves 4

Ingredients:

1 large cauliflower head, cut into florets
12-15 garlic cloves, peeled
olive oil
kosher salt
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.

About these ads

3 thoughts on “Roasted Garlic Mashed Cauliflower

  1. Roasting cauliflower before mashing it is a great idea! I don’t know why I haven’t tried that yet, because I love roasted cauliflower. I’ve always just steamed and then mashed it. Thank you for the revelation!

  2. Pingback: What's for Dinner? November 2013 - Taunya's Place

  3. Pingback: Crispy Oven Roasted Herb Potatoes + Last Minute Thanksgiving Ideas | The Culinary Chronicles

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s