Imagine a side dish that's so creamy, so luxurious, and so incredibly delicious that you'll forget you're eating a vegetable! This Cauliflower Mash with Roasted Cauliflower is about to revolutionize your dinner table, transforming the humble cauliflower into a culinary masterpiece that will have everyone asking for seconds. Whether you're looking for a low-carb alternative to mashed potatoes or simply want to elevate your vegetable game, this recipe is your ultimate solution to a mouthwatering, nutritious side dish that looks and tastes like it came straight from a gourmet restaurant.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head cauliflower
- 2 tablespoons olive oil
- 1/2 cup cream
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help to achieve a nice roast on the cauliflower.
- Wash the head of cauliflower thoroughly under running water. Remove the leaves and the stem, then cut it into florets. Aim for evenly sized pieces to ensure uniform cooking.
- In a large bowl, toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper to taste. Make sure all the florets are well coated.
- Spread the seasoned cauliflower florets in a single layer on a baking sheet lined with parchment paper. This will prevent sticking and make for easier cleanup.
- Roast the cauliflower in the preheated oven for about 25-30 minutes, or until the florets are golden brown and tender. Halfway through roasting, give them a good stir to ensure even cooking.
- While the cauliflower is roasting, prepare the cauliflower mash. In a large pot, bring water to a boil. Add a pinch of salt.
- Add the remaining cauliflower (you can use the core and any leftover florets) to the boiling water. Cook for about 10-15 minutes, or until the cauliflower is very tender.
- Once cooked, drain the cauliflower well and return it to the pot. Add the cream and the remaining tablespoon of olive oil.
- Using an immersion blender or a potato masher, blend or mash the cauliflower until smooth and creamy. If you prefer a chunkier texture, mash it to your desired consistency.
- Season the cauliflower mash with salt and pepper to taste. Stir well to combine all the flavors.
- Once the roasted cauliflower is done, remove it from the oven and let it cool for a few minutes.
- To serve, spoon the creamy cauliflower mash onto plates and top with the roasted cauliflower florets. Optionally, drizzle with a little extra olive oil or garnish with fresh herbs if desired.
- Enjoy your delicious and healthy Cauliflower Mash with Roasted Cauliflower!
Tips
- Choose a fresh, firm cauliflower with tight, white florets for the best flavor and texture.
- Pat the cauliflower florets completely dry before roasting to ensure they get crispy and golden, not steamed.
- Don't overcrowd the baking sheet when roasting - give the florets space to caramelize properly.
- For extra richness, you can substitute cream with half-and-half or even add a touch of butter.
- If you want a smoother mash, use an immersion blender; for a chunkier texture, use a potato masher.
- Experiment with additional seasonings like garlic powder, fresh herbs, or a sprinkle of Parmesan cheese for extra flavor.
- Roast the cauliflower florets until they have deep golden-brown edges for maximum flavor development.
- Let the mash sit for a few minutes after blending to allow the flavors to meld together.
Nutrition Facts
Calories: 105kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 3g
Cholesterol: mg
