This recipe is number twenty-nine in my Thirty for Thanksgiving project where I’m cooking thirty recipes inspired by the November issue of Food Network Magazine. This one comes from one of my favorite pages in the magazine titled “Mashed Vegetables 10 ways” The pages are filled with brightly colored mashed vegetables including beets, celery root and rutabagas. I’ve been meaning to try mashed cauliflower after seeing it make the rounds on Pinterest for some time so I gave it a whirl in my food processor (pun intended) and found it to be pretty delicious! It would be a great side dish in place of traditional mashed potatoes this Thanksgiving.
I added roasted garlic to the recipe to give the cauliflower mash a richer flavor. It’s easy to roast garlic in a few steps.
Simply preheat your oven to 400 degrees, peel off the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off the top of cloves, exposing the individual cloves of garlic. Place garlic on a baking sheet covered with aluminum foil. Drizzle a tablespoon or two of olive oil over the garlic, and wrap with aluminum foil. Bake at 400 degrees for 30-35 minutes, or until the cloves have softened. Allow the garlic to cool and using a small fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. You can eat it plain, with bread or crackers or use it in recipes like this one.
What to buy (serves 4-5):
- florets from 1 large head of cauliflower
- 3 tablespoons butter
- 1 head of garlic, roasted
- 1/2 cup milk (I used 2%)
- salt and pepper, to taste
- extra butter for serving, chives and sour cream (optional)
What to do:
- place the florets in a steamer basket in a pot filled with 1-2 inches of boiling water
- cover and steam until soft, 15-20 minutes
- puree cauliflower with butter, milk, salt, pepper, and roasted garlic
- serve warm garnished with butter, chives and sour cream if you like