Comfort food. Quick, what’s the first thing that comes to mind?
I always think of mashed potatoes. Creamy, warm, inviting.
When a friend recently mentioned swapping out some of the potatoes for cauliflower, I was intrigued. When she mentioned adding roasted garlic too, I was sold. Nutritionally speaking, cauliflower is low in fat and carbs, but high in dietary fiber, folate and vitamin C. It also packs a good punch of potassium.
Here’s how I made this dish:
Peeling away the papery outside of a full garlic bulb, I left the individual cloves intact. I cut about a quarter inch off the top, and drizzled with olive oil. I wrapped the bulb in foil and popped it into a 400 degree oven for 30 minutes.
I thought some caramelized onions could sweeten the deal—figuratively and literally. So I sliced up a medium sized onion, and tossed it into a sautee pan with some olive oil and butter. The key to good caramelized onions? Let them get nice and brown on one side, before even thinking about flipping them over.
With onions on the stove, heat up a big pot of water, and adda half head of cut up cauliflower and 1.5 pounds of peeled and quartered redskin potatoes.
When the garlic is done, allow it to cool and then squeeze out each soft garlic clove into a small bowl, and mash with a fork. Chop up the caramelized onions and add to garlic. Combine with some milk and butter too. Once the cauliflower and potatoes are fork tender, strain into colander and add back to the pot. Add in the garlic – onion – milk – butter mixture and stir. Season with salt/pepper to taste.
This dish was delicious, and you really cannot tell that there’s cauliflower in it. Easy way to hide veggies from the kids! We’ll be making this again.
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