Mashed or pureed cauliflower has become popular among low-carbers as an alternative to mashed potatoes. It has a lighter texture, similar to whipped potatoes that you might find on top of a shepherd's pie. They're convincing enough that guests either won't know the difference, or simply won't care. I decided to liven up this recipe with roasted garlic, goat chevre, and asiago cheese.
- 1 head cauliflower, cut into bite-sized pieces
- 1 head garlic
- 1/2 tsp olive oil
- 3 Tbs grated asiago cheese (parmesan is a fine substitute)
- 3 Tbs crumbled chevre (soft goat cheese)
- Salt to taste
- Preheat oven to 350. Slice off the top of the head of garlic, drizzle on the olive oil, then wrap tightly in foil, twisting at the top. Bake for an hour and let cool.
- Steam the cauliflower in a vegetable steamer basket until very soft and slightly overcooked. Let drain and cool slightly.
- Squeeze the garlic out of the cloves and puree with the cauliflower and remaining ingredients in the bowl of a food processor. Taste and add more salt if desired.