By Amelia Chen
I’m probably all alone in this, but I have an aversion towards mashed potatoes. I still haven’t figured out why – call it a repressed childhood memory. But that just means I’ve had to get creative with the mashed root vegetables. Carrots, parsnips and celery root all make great purees and mashes. But why stop there? I’m talking about cruciferous vegetables. Cauliflower in particular.
My excitement for this bland albino tree vegetable started when I came across a recipe for cauliflower pizza crust for the low-carb inclined. Then I saw cauliflower fried rice and cauliflower steaks if you’ve had one too many portobello steaks. Cauliflower is incredibly versatile.
So now, whether you are obsessed with mashed potatoes, could really do without them and or are anywhere in between, you’re going to want to try this easy mashed cauliflower. Feel healthy and spring-ready doing so.
1 head cauliflower, cut into florets
1 head garlic, roasted*
⅓ cup parmesan
¼ cup chicken or vegetable stock
Salt and pepper to taste
Toss cauliflower florets in olive oil and roast for 20-25 minutes at 400F until softened.
Put roasted cauliflower, garlic, parmesan, and stock in processor or blender and blend until smooth.
Serve as a side for beef, lamb, or in this case, pork chops.
*Cut off heads of whole head garlic and drizzle with olive oil. Roast 350F for 30 minutes.