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×A recipe by Sally Cooks.
$0.92 per serving
1 likes
Ready in 15 minutes
Spoonacular Score: 3% 
If you have approximately 15 minutes to spend in the kitchen, Cauliflower Mash with Roasted Garlic might be a tremendous gluten free, lacto ovo vegetarian, and primal recipe to try. For 92 cents per serving, you get a side dish that serves 6. One serving contains 104 calories, 4g of protein, and 7g of fat. Head to the store and pick up butter, salt and pepper, garlic, and a few other things to make it today. It is brought to you by spoonacular user Sally Cooks. If you like this recipe, take a look at these similar recipes: Roasted Garlic Cauliflower Mash, Cauliflower Parsnip Mash with Roasted Garlic, and Roasted Garlic & Rosemary Cauliflower Mash.
This recipe is number twenty-nine in my Thirty for Thanksgiving project where I’m cooking thirty recipes inspired by the November issue of Food Network Magazine. You can find the original and all my other recipes here: http://sallycooks.com/2013/11/23/cauliflower-mash-with-roasted-garlic/ This one comes from one of my favorite pages in the magazine titled “Mashed Vegetables 10 ways” The pages are filled with brightly colored mashed vegetables including beets, celery root and rutabagas. I’ve been meaning to try mashed cauliflower after seeing it make the rounds on Pinterest for some time so I gave it a whirl in my food processor (pun intended) and found it to be pretty delicious! It would be a great side dish in place of traditional mashed potatoes this Thanksgiving.
I added roasted garlic to the recipe to give the cauliflower mash a richer flavor. It’s easy to roast garlic in a few steps.
Simply preheat your oven to 400 degrees, peel off the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off the top of cloves, exposing the individual cloves of garlic. Place garlic on a baking sheet covered with aluminum foil. Drizzle a tablespoon or two of olive oil over the garlic, and wrap with aluminum foil. Bake at 400 degrees for 30-35 minutes, or until the cloves have softened. Allow the garlic to cool and using a small fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. You can eat it plain, with bread or crackers or use it in recipes like this one.
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vegetarian
gluten-free
primal
