Roasted Garlic And Cauliflower Mash
This cauliflower mash recipe delivers big on the creamy consistency of the standard classic without all the extra carbs! Perfect for the holidays, or any time!
Ingredients
- 1 head cauliflower
- 2 tablespoon olive oil
- ¼ teaspoon each, salt and pepper
- 1 head roasted garlic
- ½ cup half n half
- 3 tablespoon buttter
- ⅓ cup grated gruyere cheese
- 1 tablespoon thyme, plus more for garnish
- ⅓ cup toasted pine nuts
Instructions
- Preheat the oven to 450 degrees.
- Chop up cauliflower head into bite sized pieces and arrange on a foil lined sheet pan. Add olive oil and, using your hands, mix cauliflower until well coated. Sprinkle salt and pepper over the cauliflower mixture and set aside.
- Prepare your garlic for roasting. Chop off the top of the garlic head, place it in some foil and add olive oil to the tip of the garlic head. Wrap tightly in the foil and place it in a shallow baking dish with about 1 cup of water.
- Bake the cauliflower in the oven, uncovered, for about 30 minutes, checking often to make sure the cauliflower pieces are not burning. You can roast the garlic at the same time in the oven for about 45 minutes, or until the garlic cloves are soft.
- As the cauliflower and garlic are roasting, toast the pine nuts over low heat in a skillet on top of the stove for about 2-3 minutes, stirring often. Remove from heat once they become fragrant and start to brown slightly.
- Once the cauliflower and garlic have finished baking, allow them to cool slightly. Remove the garlic cloves by squeezing them out of the head of garlic (they should slide out easily).
- In a food processor, add the cauliflower, garlic cloves, half n half, butter, ½ of the cheese mixture, and the thyme.
- Pulse in the food processor until smooth, adding more half n half as needed to get the consistency you want.
- Transfer the mashed cauliflower to a serving bowl, and top with the remainder of the cheese, extra thyme, and pine nuts.
- Serve immediately.
Tried this recipe?Let me know how it was!