Tuesday, 01 November 2011 10:51

Roasted Garlic and Parmesan Mashed Cauliflower

Written by Colleen
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Stephania and I love eating. But we're also both pretty health conscious, so we especially love recipes that are healthy spin-offs of slightly less healthy foods because that means we can eat huge portions and feel healthy about it. This is why we love things like spaghetti squash. And this is why I am in love with this Roasted Garlic and Parmesan Mashed Cauliflower. It's like mashed potatoes, only healthy.  Now obviously, there are times when only real mashed potatoes will do, but for those times when you want to satisfy that craving without the carb overload, you can totally fake yourself out with this recipe. You can probably fake out yours kids, too, and give them a sneak-attack of some veggies.  Easy, heathly and yummy. Yes, please!




 Roasted Garlic and Parmesan Mashed Cauliflowercauliflower_taters_final 

by colleen reilly

What you need:

For the garlic:

  • 1 head of garlic
  • Olive oil
  • Salt
  • Pepper

For the cauliflower:

  • 3 heads of cauliflower
  • 3 tbsp unsalted butter, softened
  • 1/2-3/4 cup shredded Parmesan cheese
  • Dash of nutmeg
  • Salt
  • Pepper

What to do:cauliflower_roasted_garlic

For the garlic:

Preheat oven to 400 degrees F. Cut off the top of the garlic head (see photo to right). Drizzle with olive oil. Sprinkle with salt and crushed black pepper. Wrap garlic head in a piece of foil and place on a cookie sheet on the middle rack of the preheated oven. Roast until garlic insides are fork tender, about 35-45 minutes. Delight in the wonderful smells coming from your oven.

Let cool and scoop out insides and put into a large pot.

For the potatoes:

Place a metal steamer into the largest pot it will fit snugly into and fill the pot with water up to the bottom of the steamer. Trim the green leaves off of the cauliflower heads and discard. Chop the heads into small florets and place in a colander to wash. Add as much cauliflower as will fit into the steamer and turn burner onto medium high. If it all won't fit, you can steam in shifts. Place butter on a plate on the stove top, so it softens while you're steaming. Cover and steam cauliflower until soft, about 10 minutes. Stir once halfway through to get the florets that are on the top onto the bottom, so they will all steam uniformly.  

If all the cauliflower didn't fit in the first time, place steamed cauliflower into the large pot with the roasted garlic and cover. Steam the next batch, refilling water if necessary. As the cauliflower is steaming, check the water level occasionally to make sure it hasn't all evaporated. If it has, simply add more to the pot.

When all the cauliflower is steamed, put it all in the large pot with the roasted garlic. Add butter, Parmesan, nutmeg, salt and pepper. Place in a food processor or blender, or use an immersion blender to blend into a mashed potato consistency. Taste and add more butter, salt or pepper to taste. Serve sprinkled with some more Parmesan .

Last modified on Wednesday, 02 November 2011 10:58
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