Garlic Roasted Mashed “Potatoes”

Garlic Mashed Potatoes doesn’t have potatoes in it, but cauliflower: the low-carb magical substitute vegetable we all rely on. When I’ve made mashed cauliflower before I usually just boiled it (like I would potatoes), then mash it up with butter and salt in a blender. Snooze-fest but it did the job and I had my, albeit, boring side dish to accompany my lunch or dinner. But now after a bit of research for some exciting options – I’ve jazzed it up a bit. Now guilt-free mashed cauliflower can be exciting!

RECIPE

Step One:

  • 1 whole head cauliflower
  • 1 large whole head garlic, chopped (or 1 T of pre-chopped jarred garlic)
  • 1 T olive oil
  • salt & pepper for seasoning
  1. Preheat oven to 400˚ F.
  2. Cut cauliflower into individual florets. Toss with garlic and 1 T olive oil. Transfer to a foil lined baking sheet. Sprinkle lightly with salt and pepper.
  3. Roast the cauliflower and garlic at 400˚ F for 15-20 minutes. When the cauliflower is tender and golden remove from the oven.

Step 2:

  • 1 T butter
  • 1/2 t salt
  • 1/4 t pepper
  • 1/3 cup dry white wine
  • 1/2 cup water
  • 1 cup chicken or vegetable broth
  1. Heat the butter, salt and pepper in a medium-large stock pot.
  2. Add the wine and water, then slowly add in the 2 cups broth. Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes.
  3. Add the roasted cauliflower and simmer an additional 5 minutes.

Step 3:

  • 1/3 cup heavy cream
  • butter
  • salt and pepper
  • 3 oz. cooked and crumbled bacon (optional)
  • additional oil for serving – olive oil or truffle oil
  1. Strain the broth and keep some just in case.
  2. Puree the cauliflower in a food processor or blender until smooth. Add additional broth during or after blending to achieve desired consistency.
  3. Stir in cream, more butter and truffle oil. Adjust salt and pepper for taste.
  4. Serve immediately, topped with bacon and a drizzle of olive or truffle oil.

 

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