Roasted Garlic Mashed Cauliflower
- recipe and photo reprinted with permission from Danielle Walker's Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion by Danielle Walker, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.” Photography credit: Erin Kunkel © 2016

Danielle Walker's Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion by Danielle Walker is available for purchase at Chapters, Indigo and Coles.
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Roasted Garlic Mashed Cauliflower

Mashed cauliflower is such a great, low-carb stand-in for mashed potatoes. I roast garlic and puree it with the cauliflower to give it a smooth but robust flavour. Serves 10 to 12.

8 cloves garlic, unpeeled
2 tablespoons extra-virgin olive oil
2 heads cauliflower, trimmed into florets
1⁄3 cup chicken stock
5 tablespoons melted ghee
2 teaspoons fine sea salt
1⁄4 teaspoon freshly ground black pepper, plus more for garnish
Chopped fresh thyme, for garnish

Preheat the oven to 425°F.

Put the garlic in a small, heatproof dish and drizzle with the olive oil. Cover and roast for 15 minutes. Set aside to cool.

While the garlic is roasting, put the cauliflower in a saucepan with 1⁄2 inch of water. Cover and steam over medium-high heat for 10 minutes, or until tender. Drain well and transfer the cauliflower to a food processor.

Squeeze the papery garlic skins to release the cloves. Add the garlic to the food processor along with the stock, ghee, salt, and pepper. Process until smooth and fluffy. Transfer to a serving bowl, garnish with the pepper and thyme, and serve warm.

MAKE IT AHEAD Make this dish up to four days in advance. Reheat in a dry skillet over medium-low heat until warmed through, about 10 minutes, or in a covered dish in a 350°F oven.

TIDBITS
If cauliflower isn't for you, triple the recipe for the parsnip-turnip puree and serve it instead.