My Roasted 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!
Prep Time: 10 minutes
Cook Time For Garlic: 35 to 40 minutes
Cook Time For Cauliflower: 25 to 30 minutes
Total Time: 1 hour 10 minutes
Equipment: 1 (10 cup) food processor, 2 rimmed baking sheet pans, chef’s knife, 1 (1-quart) saucepot, 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, extra for garnish
2 teaspoons Kosher salt
1 teaspoon of freshly ground black pepper
1/3 cup of heavy cream, room temperature
2 tablespoons of butter, unsalted and melted
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 fresh ground 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 the 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 1/2 a tablespoon of the ground cumin, the remaining Kosher salt, and fresh ground 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 additional Kosher salt and fresh ground black pepper.
To serve, spoon the Roasted Cauliflower Mash into a porcelain serving bowl. Garnish with a sprinkling of smoked paprika and finely chopped fresh chives. There you have it, my Roasted Cauliflower Mash.