Garlic Mashed Cauliflower
gluten-free, grain-free, vegan
Cauliflower is all the buzz right now, so we couldn’t help but whip up a delicious batch of this Garlic Mashed Cauliflower for our non-traditional Thanksgiving series.
1 medium head cauliflower, trimmed and cut into small florets (about 6-7 cups)
2 tbsp extra-virgin olive oil
1/2 tsp fine sea salt
1/4 tsp ground black pepper
1 garlic head
1-2 tbsp rosemary, fresh minced
Season garlic with salt and pepper and sprinkle with rosemary. Slowly pour oil over each clove, letting it soak into and around cloves. Place in tin foil and roast until cloves are golden, completely soft, and begin to protrude slightly from skins, about 1 hour. Let stand until cool enough to handle. Bring a large pot of salted water to a boil. Add cauliflower and cook until very tender, about 10 minutes. Reserve 1/4 cup of the cooking liquid and then drain well and transfer cauliflower into a food processor. Add oil and reserved water, 1 tablespoon at a time, and puree until smooth. Add roasted garlic and puree. (Or, mash cauliflower with a potato masher). Season with salt, pepper and garnish with rosemary.