Garlic Roasted Mashed Cauliflower

1 large head of garlic

1 large head of cauliflower, cleaned and chopped in large chunks

1 tablespoon Olive Oil

1/4 cup cream (could use half-n-half, milk or coconut milk)

1/4 cup chicken stock

2 tablespoons butter

salt and pepperĀ 

Parsley, chopped (garnish)


In a large saucepan, add cauliflower and add enough water to cover cauliflower. Add 1 tablespoon of salt. Cover and bring to a boil. Remove the lid when boiling. Check cauliflower after 8-10 minutes to see if fork tender. When fork tender, drain the cauliflower and then add back to saucepan if using an emersion blender or to a food processor or blender. Add butter and cream. Mix or blend until creamy. Add a tablespoon of chicken stock until cauliflower resembles mash potato consistency. Taste for seasoning and add salt and pepper as you prefer. Sprinkle with parsley and serve hot. Serves 4-6.

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