Mashed Cauliflower with Roasted Garlic
Ingredients
The base
-
1
extra large head
cauliflower
-
4–8
cloves
roasted garlic
-
½
cup
milk (or nut milk, soy milk, or ½ and ½)
-
¼
cup
chicken or veggie broth (or water)
-
3
tablespoons
butter (or olive oil)
-
3
tablespoons
sour cream (or vegan sour cream, cashew cream)
-
1
teaspoon
kosher salt
-
¼
teaspoon
nutmeg
-
a generous pinch
white pepper (or cracked pepper)
Optional toppings
-
to taste
olive oil, melted butter, or truffle oil
-
a few tablespoons
browned butter with crispy sage leaves
-
a handful
grated romano cheese and mozzarella (mixed, then baked)
Instructions
- Preheat the oven to 425°F.
- Drizzle whole garlic cloves with oil, wrap in foil, and bake for 30 minutes.
- Cut cauliflower into small florets, toss with olive oil, and roast until fork tender, about 25-30 minutes.
- Place the tender cauliflower in a food processor with milk, butter, sour cream, and broth. Puree until smooth.
- Add salt, roasted garlic, pepper, and nutmeg to the puree and adjust seasoning to taste.
- Serve warm or refrigerate and reheat before serving.
- Optionally, top with olive oil, browned butter with sage, or bake with cheese until golden.
Nutrition Facts (estimated)
Servings
4-6
Calories
128
Total fat
8.8g
Total carbohydrates
10g
Total protein
4.2g
Sodium
522mg
Cholesterol
22.8mg
You might also like