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Cauliflower Mash with Roasted Garlic

A recipe by .

 
Cauliflower Mash with Roasted Garlic
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $0.92

$0.92 per serving

1 people like this recipe

1 likes

This recipe is ready in 15 minutes

Ready in 15 minutes

6 vegetarian,gluten-free,primal,gluten free,lacto ovo vegetarian,primal side dish
spoonacular Score:37%

Spoonacular Score: 37%

 

Cauliflower Mash with Roasted Garlic might be just the side dish you are searching for. One serving contains 94 calories, 3g of protein, and 7g of fat. For 69 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of butter, cauliflower, milk, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes roughly 15 minutes. Try Roasted Garlic & Rosemary Cauliflower Mash, Roasted Garlic Cauliflower Celery Root Mash, and Chive & Garlic Potato Cauliflower Mash for similar recipes.

Ingredients

Servings:
3 Tbsps
3 Tbsps butter
butter
1 large head
1 large head cauliflower
cauliflower
1 head
1 head garlic
garlic
0.5 cups
0.5 cups milk
milk
some
some salt and pepper
salt and pepper
3 Tbsps butter
3 Tbsps
butter
1 large head cauliflower
1 large head
cauliflower
1 head garlic
1 head
garlic
0.5 cups milk
0.5 cups
milk
some salt and pepper
some
salt and pepper

Equipment

food processor
food processor
steamer basket
steamer basket
aluminum foil
aluminum foil
baking sheet
baking sheet
knife
knife
oven
oven
pot
pot
food processor
food processor
steamer basket
steamer basket
aluminum foil
aluminum foil
baking sheet
baking sheet
knife
knife
oven
oven
pot
pot


Instructions

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.

DSC_0248

before

DSC_0233

after

What to do:

  • place the florets in a steamer basket in a pot filled with 1-2 inches of boiling water
  • cover and steam until soft, 15-20 minutes
  • puree cauliflower with butter, milk, salt, pepper, and roasted garlic
  • serve warm garnished with butter, chives and sour cream if you like

DSC_0221DSC_0241

DSC_0252

Price Breakdown

Cost per Serving: $0.92
Ingredient
3 tablespoons butter
1 large head cauliflower
1 head garlic
½ cups milk
Price
$0.36
$4.37
$0.62
$0.17
$5.52

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Fresh cauliflower should be white without any discoloration. If its leaves are attached, they should be green and not wilty. Store cauliflower in the crisper in your fridge and use within 5-7 days.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
104 Calories
3g Protein
6g Total Fat
9g Carbs
6% Health Score
Limit These
Calories
104
5%

Fat
6g
10%

  Saturated Fat
4g
25%

Carbohydrates
9g
3%

  Sugar
3g
4%

Cholesterol
17mg
6%

Sodium
295mg
13%

Get Enough Of These
Protein
3g
7%

Vitamin C
68mg
84%

Vitamin K
22µg
21%

Folate
81µg
20%

Vitamin B6
0.32mg
16%

Manganese
0.3mg
15%

Potassium
465mg
13%

Fiber
2g
12%

Vitamin B5
1mg
10%

Phosphorus
87mg
9%

Vitamin B2
0.13mg
7%

Calcium
64mg
6%

Magnesium
24mg
6%

Vitamin B1
0.09mg
6%

Vitamin A
208IU
4%

Vitamin B3
0.76mg
4%

Iron
0.68mg
4%

Copper
0.07mg
4%

Zinc
0.51mg
3%

Selenium
2µg
3%

Vitamin D
0.37µg
2%

Vitamin E
0.29mg
2%

Vitamin B12
0.1µg
2%

covered percent of daily need

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