Love Roasted Garlic Cauliflower Mash! My win-win is my steak & potato loving, Cowboy husband likes it too! Potatoes are included, but mostly cauliflower.
Honestly, my Texas Cowboy husband is a meat and potato man. He loves his TexMex, steaks, brisket, on and on. So I am constantly trying to create dishes he will like, like this Roasted Garlic Cauliflower Mash that he will like and I can get some healthy vegetables in.
Cauliflower is a versatile veggie that can be dressed up in many ways.
From roasted cauliflower to cauliflower soup, and from cauliflower pizza crust to cauliflower rice and this Roasted Garlic Cauliflower Mash.
This recipe will be up on the blog shortly. I used the Roasted Garlic Cauliflower Mash as a side dish!
Cauliflower is not as nutrient-dense as many of the other cabbage-family vegetables. It is still power-packed with nutrition. One cup of raw cauliflower is an excellent source of vitamin K and vitamin C. Cauliflower is a very good source of fiber, potassium, phosphorus, and B vitamins. http://www.sharecare.com/health/health-value-of-foods/what-is-nutritional-value-cauliflower
This Roasted Garlic Cauliflower Mash would be perfect with Meatloaf, Chicken, Pot Roast….there are so many main courses this dish would compliment! Here are a couple of my recipes that need this recipe as a side dish: Link to Meatloaf with a Creole Sauce https://the2spoons.com/1513-2/
Sunday Pot Roast: https://the2spoons.com/sunday-pot-roast/
I hope you love this Roasted Garlic Cauliflower as much as we do! And yes your Cowboy will love it too!!
Roasted Garlic Mashed Cauliflower
Ingredients
For the Roasted Garlic
- 1 head garlic
- 1 tbsp extra virgin olive oil
- pinch of salt
For the Mashed Cauliflower
- 1 head cauliflower cut into florets
- 2 diced russet potatoes, medium or 1 large
- 1/4 cup whole milk or heavy cream
- 1 1/2 tsp fresh thyme or parsley
- 3-4 roasted garlic cloves
- 4 tbsp butter
- 1 tsp salt
- pinch of black pepper
Instructions
- Preheat oven to 400 degrees. Cut off the end of the garlic head. Drizzle with 1 tablespoon extra virgin olive oil and sprinkle with a pinch of salt. Wrap the garlic head tightly in aluminum foil and bake in preheated oven for 35-45 minutes or until cloves become soft. Remove 3-4 garlic cloves by scooping them out with a spoon.
For the Mashed Cauliflower
- Place the florets and the diced potatoes in a large pot and cover with water. Bring to a boil and cook for 12-15 minutes until the potato and cauliflower or fork tender.Drain water and pat the cauliflower dry with a paper towel.Either in the bowl of an electric mixer or with a hand mixer, beat the drained cauliflower and potatoes, along with the butter and heavy cream, 3-4 roasted garlic cloves, the thyme or parsley, and the salt, and pepper until smooth. Check for salt and pepper. If the cauliflower mash has cooled return to the pan and heat, Serve with a sprinkle of thyme or parsley and a drizzle of extra virgin olive oil if desired.