Purely Fall Magazine

garlic mashed cauliflower
gluten-free, grain-free, vegan
1 medium head cauliflower,
trimmed and cut into small florets
(about 6 to 7 cups)
2 tbsp extra-virgin olive oil
1/2 tsp fine sea salt
1/4 tsp ground black pepper
1 garlic head
1-2 tbsp rosemary, fresh minced
Season garlic with salt and pepper and
sprinkle with rosemary. Slowly pour oil
over each clove, letting it soak into and
around cloves. Place in tin foil and roast
until cloves are golden, completely soft,
and begin to protrude slightly from
skins, about 1 hour. Let stand until cool
enough to handle.
Bring a large pot of
salted water to a boil.
Add cauliflower and cook
until very tender, about
10 minutes. Reserve 1/4
cup of the cooking liquid
and then drain well and
transfer cauliflower into
a food processor. Add
oil and reserved water, 1
tablespoon at a time, and
purée until smooth. Add
roasted garlic and purée.
(Or, mash cauliflower with
a potato masher). Season
with salt, pepper and
garnish with rosemary.