Cauliflower is so versatile it is used in many low-carb recipes as a "faux potato". I have never really thought that mashed cauliflower tasted anything like potatoes, though! This recipe is not meant to be a potato replacement, it is a unique dish all of its own. Roasting the cauliflower and garlic really adds a unique flavor to this delicious side dish.
Roasted Garlic Cauliflower Mash with Chevre:
- 1 Head of Cauliflower
- 4 Cloves of Garlic
- 1 Tablespoon Butter (I love Kerrygold)
- 1 Ounce Chevre
- Splash of Heavy Cream
- Salt and Pepper to taste
Method:
Take head of cauliflower and separate into florets. Arrange in an oven friendly baking dish. Take 4 whole cloves of garlic and throw them in with the cauliflower.
400 degrees until cauliflower and garlic are roasted. Usually about 45 minutes. Make sure the cauliflower is soft by piercing with a fork. It should look the picture below:
Place all ingredients in your blender or food processor and blend until smooth.
Serve hot.
Note: If you are not a Chevre/Goat Cheese fan (for shame!) you could sub the chevre for cream cheese or any other soft cheese.
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