Roasted Garlic Mashed Cauliflower

If I ever meet someone that says they don't like mashed potatoes, I wouldn't know how to act around them. Should they even be considered a person? Well, of course they should, but I would just think they are a really weird person. :)

I have heard of substituting cauliflower for potatoes in a mashed potato recipe before, it always sounded a little weird to me though. I knew it would be a great way to hide vegetables when you have people who doesn't like veggies. Now, I will honestly say that nothing is as good as the real thing, but this a fantastic healthy and quick version. Just like potatoes, you can season this mash with any flavors you and your family love. This recipe was a definite try for me, because I love roasted garlic!! Of course, I added a little dash of cayenne pepper, but you can do any seasoning you want. Rosemary, thyme, red pepper flakes, etc...this a blank canvas. A very healthy blank canvas!!

Drizzle garlic with olive oil and wrap in foil. Roast at 400 degrees for 25-30 minutes. 

Let cool before trying to peel. Trust me it hurts when it comes right out of the oven. Don't ask how I know :)

Cut cauliflower into medium chunks.

Add to pan, cover with water, and bring to a boil. Boil for 8 minutes. Dry with a paper towel.

Combine all ingredients and process until smooth.

Look at that texture. If you didn't know it was cauliflower, you would think it was potatoes, huh!?

Roasted Garlic Mashed Cauliflower
adapted from livingwellspendingless.com

Ingredients:
1 large head of cauliflower
2 bulbs of garlic
olive oil
1/3 cup nonfat milk
3/4 teaspoon salt
1/8 teaspoon pepper

Direction:

1. Cut off the top of each garlic bulb so you can see the inner cloves. Drizzle with olive oil. Wrap each in foil and roast at 400 degrees for 25-30 minutes; set aside to cool.
2. Wash and cut cauliflower into medium chunks, remove all leaves and greens. 
3. Place cauliflower in a large saucepan; cover with water and bring to a boil. Place lid on saucepan and boil for 8 minutes. 
4. Drain cauliflower. Pat dry with a paper towel.
5. Place cauliflower, milk, salt, and pepper in the bowl of a large food processor. Add roasted garlic.
6. Process until cauliflower is a smooth puree, close to the texture of mashed potatoes. Do not over process.
7. Serve immediately or place in refrigerator to serve later. To reheat, bake in oven at 375 degrees for 30 minutes.

Serves 8.

Nutrition: Calories 80g; Fat 2; Carbs 15g; Protein 5g; Cholesterol 1mg; Fiber 4g