Tuesday, September 17, 2013
Roasted Garlic Mashed Cauliflower
Seriously, it's possible that i'm in a low-carb state of delusion, but this recipe was SO good. When the roasted cauliflower is pureed with the creamy garlic, sweet shallot, and combined with the fresh chives, you'll just barely miss a potato. The flavor is so strikingly similar to a restaurant style mashed potato. This cauliflower mash made the perfect accompaniment to my Sunday night filet medallions with sautéed mushrooms and red wine demi-glace. Yum!
Ingredients (makes about 2 cups):
* 1 head cauliflower, trimmed and roughly chopped
* 1 shallot, peeled
* 5 cloves of garlic, halved
* 2 tbsp. olive oil
* 1/4 c. milk
* 2 tbsp. chives, chopped
* salt, pepper to taste
Preheat oven to 350. Lay out a large sheet of aluminum foil atop a cookie sheet and add cauliflower, shallot, garlic, olive oil, salt and pepper. Tightly seal the aluminum package and roast for 1 hour. After an hour, transfer the cauliflower mixture to a mixing bowl, add milk, and use an immersion blender to puree (if you don't have an immersion blender, blend in a regular blender in batches until smooth; I tried mashing these with a fork first but they weren't fluffy enough for my preference). Fold in chives. Enjoy!