photo courtesy Organic Authority
I have been playing with my recipe for a while – and, I think I’ve nailed it! When I saw this gorgeous photo the other night, I decided to re-publish the recipe with my new enhancements. Here, we take a very bland vegetable and turn it into something special – with a relatively small dose of dairy, roasted garlic and a few other little pinches!
“MASHED” CAULIFLOWER WITH ROASTED GARLIC – updated
1 head organic cauliflower, cut into florets
4-5 good-sized cloves of garlic, roasted in olive oil for about 40 minutes
salt and pepper to taste
extra virgin olive oil leaves from 3 sprigs fresh thyme
2 tblsp grated romano cheese
a generous splash of heavy cream
2 tblsp unsalted butter
a dash of freshly grated nutmeg(optional)
Roast the garlic in a preheated 375F oven for about 40 minutes, until soft and golden – don’t over roast. Steam the cauliflower in a large pot until fork tender. The time on this will depend on the particular head of cauliflower and its freshness. When tender, remove cauliflower to the bowl of your food processor. Add the roasted garlic cloves and pulse to combine. With the motor running, drizzle in the olive oil until the mixture begins to break down and begins to become a purée. Add the cheese and blend. Add the splash of heavy cream, thyme, salt and pepper to taste and blend. Just about when it looks done, add the butter and nutmeg and continue to purée. Serve piping hot. This is great left-over, too.
Hope you will try this. It’s particularly great with a roasted meat and a gravy. But, it’d be great with any roasted or gilled fish dish as well.
Enjoy!
from the yard this morning:
