Mashed Roasted Cauliflower with Garlic and Parmesan
This creamy and silky Mashed Roasted Cauliflower and Garlic will blow your mind! The texture is perfectly creamy and mimics mashed potatoes. The flavor of the cauliflower when pureed like this is so mild, it completely takes on the beautiful aromatic roasted garlic and the chicken bouillon flavoring. It's delicious by itself or with a savory sauce or gravy! #cauliflowermash #glutenfree #easysides
Servings 6 servings
Calories 65kcal
Ingredients
- 1 head Cauliflower (about 5 cups florets)
- 1 tablespoon Extra Virgin Olive Oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 Garlic cloves
- 2 teaspoon Chicken base (or crumbled bouillon)
- ½-1 cup 1% Milk
- ¼ cup Parmesan Cheese grated
- 1 tablespoon Fresh Parsley
Instructions
- Preheat the oven to 400 F degrees.
- If your cauliflower is not cut, then cut off the florets and then give them a rough chop to get to small pieces that can cook faster.
- To a large Sheet pan, add cauliflower florets and whole garlic cloves (with skin is fine as you can remove later). Drizzle or Spray everything with 1 tablespoon Olive Oil plus salt and pepper, then rub it all around with your hands. Spread out into a single layer. Put the pan in the oven center rack and roast for 20 minutes.
- If the skins are still on the garlic, remove or squeeze the roasted garlic out. Discard the skins and then transfer the garlic and the cauliflower to a food processor. Add the milk, chicken base. Pulse to get going, then puree until smooth. Add the parmesan cheese and pulse to combine. Taste for salt and pepper and add as needed.
- To serve, garnish with fresh chopped parsley.
