If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Think of this as mashed potatoes, lighter, healthier more delicious cousin - just don’t tell the potatoes!
1 head garlic
1 head cauliflower, florets removed and cut into even sized pieces
1/3 cup half & half
1/3 cup shredded Parmesan cheese
1 teaspoon Kosher salt
1/2teaspoon fresh ground pepper
1 tablespoon finely chopped chives for serving
Directions
Preheat oven to 350
Cut about 1/2 inch off the top of the head of garlic (the pointy end), place on 2 small sheets of foil, drizzle cut side with olive oil and seal tightly - leaving a little room on top of the garlic - roast 60 minutes - remove from oven and unwrap, let cool slightly
Steam cauliflower until soft enough to poke through easily with a knife or fork
Put into a processor and whiz about a minute -
Squeeze garlic out of the skins into the mash, and add cream and Parmesan - process until very smooth, about 2 minutes
Add salt & pepper and blend until perfect
Transfer to a pot on the stove and keep warm until ready to use.
