This recipe is for my sister, Janet, and for anyone else who is trying to add more veggies into their diet. It’s a healthy alternative and great substitute for garlic mashed potatoes or rice. My very picky client loves when I make this for her. I serve it with another 1/2 a cup of another cooked vegetable, along with 4-6 oz. of protein. Enjoy!
Garlic’d Cauliflower Puree
serving size 3-4 servings
1 large head of garlic
1 head of cauliflower
2 cups vegetable stock
½ tsp sea salt
½ Tbsp coconut oil or cold-pressed olive oil (optional)
¼ bunch chives
1. Preheat the oven to 400 degrees F.
2. Slice off the top of the head of garlic to expose some of the cloves inside. Place the heads on a piece of foil. Drizzle with olive oil or vegetable stock and wrap in the foil. Roast until cloves are lightly browned and tender, about 30-35 minutes.
3. Cut florets, using ¼ of the cauliflower. Place them on a line baking sheet and toss with a little cold-pressed olive oil or vegetable stock. Sprinkle with sea salt and pepper and place them in the oven for about 15-20 minutes, or until tender or browned.
4. Meanwhile, combine the remaining cauliflower and vegetable stock, and ¼ tsp sea salt in a medium saucepan over medium heat. Bring it to a simmer, cover, and cook till tender. About 20-25 minutes.
5. Once the garlic has roasted, let it rest for at least 5 minutes. It will be hot. Carefully open the foil, pick up the bulb, and push the garlic cloves from the skin (peel), starting from the bottom up, pushing the roasted cloves out and into a blender.
6. Strain the cauliflower and reserve the vegetable stock. Transfer the cauliflower to the blender. Add the remaining ¼ tsp sea salt and oil (optional) to the blender.
Add the remaining ½ of the reserved liquid. Blend and adjust the consistency. If the cauliflower is too thick, add more stock.
7. Season to taste and serve with caramelized cauliflower florets and chives.
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