Roasted Garlic with Cauliflower Mash
adapted from Little Broken
With so much produce coming in the garden one needs a variety of ways to make one vegetable. Today it is cauliflower. This is one of my favorites that is great as a side dish to fish, burgers or chops. Make your own ricotta for an even better tasting dish. It really is easy to make, check out Ina Gartens recipe http://www.foodnetwork.com/recipes/ina-garten/homemade-ricotta-recipe-1923290
- 2-3 large garlic cloves
- 3 lb. head of cauliflower, cut into florets
- 2 Tbsp. butter
- ¼ cup ricotta cheese (full fat)
- Chopped chives and/or parsley, for garnish
- Olive oil
- Kosher salt and black pepper
Preheat the oven to 400 degrees F.
Cut off the tip of each garlic clove (just enough to expose it). Place in a piece of foil and drizzle with olive oil. Wrap the foil tightly and place on a baking sheet.Roast the garlic for12-13 minutes or until soft when pressed. Remove and let cool before peeling. The garlic should easily pop out of their skins when pressed.
Cook the cauliflower florets in salted water for 8-12 minutes or until fork tender. Drain and then lay flat on a large baking sheet lined with several layers of paper towel. Tap the baking sheet couple times on the countertop/table to get as much water as possible out of the cauliflower.
Then working quickly, place the cauliflower in a food processor with roasted garlic, butter and ricotta. You can do this in batches or all together if your food processor is big enough. Season with salt and pepper, to taste. Purée until smooth and creamy. Taste for salt and pepper. Garnish with chopped chives and/or parsley and serve warm. Can be also made and kept is slow cooker to keep warm, add more ricotta if needed for moisture.