Roasted Garlic Mashed Cauliflower
We made this dish in class the other night. It was really wonderful. I had planned on making a different recipe, using potatoes. When I picked up this beautiful purple cauliflower at a local produce market, I thought it might be fun to use it, instead of the potatoes. I am happy I did. The dish came out great.
Just because I used a purple cauliflower, does not mean you have to. Any color cauliflower will work in this recipe. I just like the purple.
I could see making it ahead of time, then just reheating it at dinner time, maybe adding some extra Parmesan cheese to the top and baking until the edges get golden.
So here is the recipe. Enjoy.
Roasted Garlic Mashed Cauliflower
8-10 cloves garlic, peeled
¼ c. olive oil
1 large head cauliflower, trimmed and cut in 1-2 inch pieces
½ c. half and half or milk, warmed
½ c. grated Parmesan cheese
4 T. butter
Salt and pepper to taste
Preheat oven to 325 degrees. Place garlic cloves in a small baking dish. Drizzle with olive oil, cover, and bake 30-40 minutes, or until golden brown. Don’t let it burn. Remove garlic from oven and set aside. Bring a large pot of lightly salted water to boil. Add cauliflower, and cook until tender. Drain well, and transfer to a large mixing bowl. Place roasted garlic, milk, Parmesan cheese, and butter into the bowl with the cauliflower. Season with salt and pepper. Mash until ingredients are well combined. Mixture will not be perfectly smooth. Adjust seasonings. Serves 8.
Note: You can always add more garlic. Roasting mellows out the flavor a lot. When adding the garlic, don’t drain off the olive oil, it will add richness to the dish.
Vampire Chasers
Vampire Chasers
Thought you might enjoy this recipe for your Halloween party. The toasted French bread is spread with a combination of roasted garlic and Parmesan cheese and then topped with caramelized onions and mozzarella cheese. Placed in the oven or under the broiler until toasty it is a fun appetizer for any time.
Vampire Chasers
2-3 heads garlic
Olive oil
½ c. grated Parmesan cheese
Sliced, toasted French or Italian bread, about 1 loaf
2 large onions, sliced thin
Salt and pepper
Shredded mozzarella cheese
Trim tops off the garlic heads, being careful not to dislodge the cloves. Brush with oil and wrap in foil. Bake in a preheated 350 degree oven for 45 minutes or until garlic is soft. Remove from oven and allow to cool a little. Squeeze roasted garlic out of skins and combine with the Parmesan cheese. Spread on the bread and keep wrapped until ready to use. Can be made a day ahead. Sauté onions in oil until browned. Season to taste. Divide onions among bread slices. Top with some of the shredded cheese and bake or broil until cheese has melted.
