Roasted Garlic and Chive Cauliflower Mash
TO ROAST THE GARLIC: Preheat oven to 400 degrees F. Cut the top off the garlic bulb to expose the cloves. Place the cut bulb on a large piece of aluminum foil and drizzle with olive oil and salt. Gather the edges of the foil and press together to completely encapsulate the garlic. Bake for 30 minutes or until the cloves are completely soft. Unwrap the garlic bulb and squeeze the roasted garlic out of each clove into a bowl.
Ingredients
- 1 bulb roasted garlic
- 1 head cauliflower
- 2 cups low-sodium vegetable stock you may need an extra cup if you have a large head of cauliflower
- Coarse salt to taste
- Freshly-ground black pepper to taste
- 2 tablespoons diced fresh chives plus more for garnish
- 2 tablespoons olive oil plus more for drizzling
Instructions
- Coarsely chop the cauliflower. Add the chopped cauliflower and two cups stock to a medium sauce pan. Bring to a boil. Turn the heat down to low and simmer for 15 minutes or until the cauliflower is tender.
- Remove the cauliflower from the pot with a slotted spoon.
- Add the cauliflower to a food processor along with 2 tablespoons stock, 2 tablespoons olive oil, roasted garlic, salt and pepper. Process until combined - add more stock if needed for desired consistency.
- Stir in the fresh chives. Garnish with additional chives and a heavy drizzle of olive oil. Trust me on the heavy drizzle. It's amaze-balls.