Rosemary Cauliflower Mash
I love experimenting in the kitchen with ingredient substitutes. Like, instead of using cow’s milk in cakes, I’ll use almond milk (see
) or instead of mayonnaise for my
, I’ll use yogurt. Last weekend when I came home from the
with a couple heads of organic cauliflower, I was determined to make a mash using that rather than its potato counterpart. Low carb, easy to make and 3 main ingredients? Yes please.
Rosemary Cauliflower Mash
2 heads of cauliflower
1 onion
half a garlic bulb
½ cup of olive oil
2 tablespoons of fresh rosemary
Salt and Pepper
Preheat oven to 375F. Line a baking sheet with foil, add the cauliflower, onion, and garlic in a single layer and toss with olive oil. Sprinkle on a generous amount of salt and pepper.
Roast in the oven for about 45 minutes or until it starts to slightly caramelize and turn golden.
Pour the roasted veggies into blender or food processor (I need to buy one). Add rosemary and blend until it’s at your preferred consistency. Add stock if it’s too thick.
Add more salt and pepper if needed, and serve.
Follow me on
|
|
|
|