This dish is a staple to the weekly chef T meals. Cauliflower mash can go with almost any meat and is a good alternative if you get bored of potatoes.
We recommend about a half cup of chicken stock, but more can be added to get the desired smoothness.
At first, we thought 6 cloves of garlic might be a bit much, but after blending it together it seems to be a perfect amount. Although we *did* have a very large head of cauliflower, feel free to adjust based on your love for garlic there too.
Keep your spices on your ribs, not the floor,
Your favorite alternative chefs, K & T
Garlic Mashed Cauliflower
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 people
Ingredients
- 1 head Cauliflower
- 6 cloves Garlic
- 2 tbsp Olive oil
- ½ cup Chicken Stock
- ¾ tsp Salt
- Pepper
- Chives chopped for garnish
Instructions
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Preheat oven to 425 degrees.
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Cut cauliflower into florets and smash garlic, toss with olive oil and season with salt. Roast cauliflower and garlic on baking sheet for 40 minutes.
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Toss roasted cauliflower and garlic in food processor and pulse until well combined. Next add salt, pepper, and chicken stock. Pulse until cauliflower starts to become smooth, then while the food processor is running drizzle in olive oil until nice and smooth.
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To serve, sprinkle with chopped chives.