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Roasted Garlic Cauliflower Mash
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| Source: Chef Tony Baker of Montrio, Monterey, CA. |
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Ingredients
2 heads garlic
2 tablespoons olive oil
1 head Cauliflower
1/4 pound unsalted butter, softened
salt and pepper to taste
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Directions
Preheat oven to 350 degrees. With sharp knife, cut tops off of garlic heads. Place on large, square of foil and brush with olive oil. Wrap in foil.
Bake until very soft (about 45 minutes). Let cool for easier handling, then squeeze garlic from head into small bowl.
Rinse Cauliflower and cut out core. Break into florets. Boil or steam until very tender (about 6-8 minutes). Drain well.
Turn cooked florets into food processor or blender. Add roasted garlic and butter, and blend until smooth. Or, press through ricer or mash with potato masher until smooth. Season to taste with salt and pepper. |
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