Roasted
Cauliflower
1 head of cauliflower
2-3 cloves of garlic,
peeled and coarsely minced
1 lemon
Extra virgin olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese (optional)
Preheat your oven to 400°F. Cut the cauliflower into florets
and put in a single layer in a baking dish. Add minced garlic. Squeeze
a lemon over the cauliflower florets and drizzle each piece with
extra virgin olive oil. Season with salt and pepper. Bake for 20
to 25 minutes or until the cauliflower is just barely starting to
brown. Serve with Parmesan cheese, if desired.
|
Mashed Cauliflower
1 head cauliflower, cut
into florets
3/4 cup cold water
1 Tbsp cornstarch
1/3 cup heavy cream
1 tsp sugar
3/4 tsp salt
1/4 tsp white pepper
1/8 tsp garlic powder
1/8 tsp onion powder
Cut the cauliflower into florets of roughly equal size. Boil the
florets for 15 to 20 minutes or until tender. Drain. When the cauliflower
has cooled a little bit, put it in a food processor with 1/2 cup
cold water. Turn the food processor on full blast and let it run
until the mixture is mostly smooth. Pour it into a saucepan. Dissolve
the corn starch in the remaining 1/4 cup of water and add to the
pureed cauliflower. Add the remaining ingredients, stir it well,
and heat in a saucepan (stir it constantly) until it is thick, about
5 to 10 minutes.
|
