Cauliflower mash is often given as an alternative to mashed
potatoes and while it may look vaguely similar it is a fabulous dish in its own right and serving it mashed is just another great addition to your repertoire of cauliflower recipes.
Cauliflower & Garlic Mash
The roasted garlic add subtle, mellow undertones and while olive oil can be used rather than butter, butter really does take this simple side to
Serves 4-6, depending on the size of your cauliflower
1 whole head garlic
1 tbsp olive oil
1 large head cauliflower cut into florets
½ cup chicken or vegetable stock
sea salt and freshly ground black pepper
1 Preheat oven to 200°C.
2 Remove excess papery skins from the garlic and using a sharp knife cut off the top to expose the cloves. Place garlic head on a piece of aluminium foil and drizzle with oil. Wrap foil around garlic to enclose. Place on a baking tray and roast for 40-45 minutes or
until garlic is very soft and starts to caramelise.
3 Remove garlic from oven, unwrap foil and allow to cool.
4 Meanwhile, steam or microwave cauliflower until very
tender – do not boil as this will make the final mash too watery.
5 Transfer cauliflower to a food processor and pulse to
roughly chop. Squeeze cooked garlic from cloves and add to
cauliflower with stock and butter. Season with a good grind of salt and black pepper.
Where did the ingredients for this dish come from:
Cauliflower: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Garlic: JJ’s Organics – Napier; Store Cupboard
Ingredients: butter, stock, salt, pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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