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Roasted Garlic Cauliflower Purée

I hate cauliflower! But this no-carb alternative to mashed potatoes is yummy! If you don't tell your guests, they will never know! It's also a great way to get more vegetables into kids! Try experimenting by trying different flavors to change up the taste.

6 cloves garlic, with skins on
1 head cauliflower
fine sea salt, to taste
ground black pepper, to taste
1 tablespoon extra virgin olive oil

aluminum foil
large pot with steamer insert
food processor fitted with bottom chopping blade

1. Preheat oven to 400°F.
2. Wrap garlic cloves in aluminum foil. Roast in oven until tender, about 20 minutes.
3. Fill pot 2 inches with water and set steamer insert. Cover and allow to boil.
4. Break cauliflower into florets.
5. Steam cauliflower until fork tender, but not too soft. About 5 minutes.
6. Put cauliflower in food processor. Add salt, pepper and garlic (remove skins). Process.
7. With processor on, add olive oil, in a slow stream, until smooth.

Serves 4

© 2009 by Allison Lattman

1 comment:

Susan said...

Tried this recipe and was a hit!! I roast my garlic by cutting off the top and drizzling a bit of olive oil over it before wrapping in alumninum foil. Then after it's done, all you ahve to do is squeeze the cooked garlic out of the skin. I also microwved the cauliflower.