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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Roasted Garlic Cauliflower Mash

on April 3, 2015

 

Roasted Garlic Cauliflower Mash (2).jpg

Roasted Garlic Cauliflower Mash (3).jpg

Roasted Garlic Cauliflower Mash (2)

My Roasted Garlic Cauliflower Mash is a great substitute for mash potatoes. By roasting the cauliflower and the garlic intensifies the depth of flavor in this dish. I’ve also added spices that are both earthy and smokey in flavor. I’m going out on a limb here by saying this dish is life changing!

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Roasted Garlic Cauliflower Mash (2)

Prep Time: 10 minutes
Cook Time For Garlic: 35 to 40 minutes
Cook Tine For Cauliflower: 25 to 30 minutes
Total Time: 1 hour 10 minutes
Equipment: 10 cup food processor, 2 rimmed baking sheet pans, Chef’s knife

Ingredients For Roasted Cauliflower Mash:
1 to 2 heads of cauliflower (2-pounds) broken into florets (about 8 cups)
1/4 cup olive oil
1 whole head of garlic, roasted
1 tablespoon of ground cumin
1/2 teaspoon of ground coriander
2 tablespoons of Parmigiano-Reggiano cheese, freshly grated
1 teaspoon smoked paprika
2 teaspoons Kosher salt
1 teaspoon of freshly cracked black pepper
1/3 cup of heavy cream, room temperature
2 tablespoons of unsalted butter, melted
Smoked paprika for garnish
Fresh chives for garnish

Directions For Roasted Garlic:
Preheat oven to 400-degrees F.
Cut a head of garlic lengthwise, leaving the head intact with all the cloves connected. Season with 1 teaspoon of  Kosher salt and 1/2 teaspoon of freshly cracked black pepper. Drizzle each half with 1 to 2 teaspoons of olive oil. Wrap each half in foil and place onto a rimmed baking sheet. Place into the oven on the top rack. Roast for 40 minutes. After 40 minutes, begin checking the garlic. The garlic is done if center clove is completely soft when pierced with a paring knife.

Note: For a deeper golden brown and more caramelized garlic flavor extend the roasting time.

While garlic is roasting start prepping the cauliflower.

Directions For Roasted Cauliflower:
Adjust oven temperature to 450-degrees F.
Cut the core out and break up the cauliflower into large florets. Spread them out onto two baking sheet pans in one even layer. Sprinkle on half (1/2) of the ground cumin, the remaining Kosher salt, and freshly cracked black pepper, and the remaining with olive oil. Toss the cauliflower florets all around with your hands to make sure all they’re all really well coated.

Remove the garlic from the oven. Allow to cool down for 10 minutes. Carefully open the hot foil packet allowing the garlic to cool down enough to handle.

Place the cauliflower in the center position of the oven, roast for 25 to 30 minutes, or until golden and tender. Double check by taking a fork and pricking the florets to see if they”re nice and tender. If they need a few more minutes, leave them in but keep your eye on them.

In a food processor fitted with the metal blade add the roasted cauliflower florets. Squeeze the softened roasted garlic into the processor. Add the remaining ground cumin, ground coriander, smoked paprika, grated Parmigiano-Reggiano cheese,  melted butter, and heavy cream. Blend until smooth and mashed potato-like. Give the cauliflower mash a taste, if needed season with Kosher salt and fresh ground black pepper.

To serve, spoon the Roasted Garlic Cauliflower Mash into a porcelain serving bowl. Garnish with a sprinkling of smoked paprika and finely chopped fresh chives.

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