Friday, June 29, 2012

Roasted Cauliflower Mashed "Potatoes"

Cauliflower mashed potatoes? Cliche, you say... The dieters way to feel as though he/she is eating mashed potatoes is to commonly throw cauliflower into the mix. Well I'm not dieting per se but I had a head of cauliflower and 2 red potatoes so I figured I'd do something different besides for what I usually do which is plain old roasted. I was going to make roasted cauliflower soup but let's face it- it's just too hot. I used the 2 potatoes (small ones) just to give the mash a bit of body, and added some chopped herbs in at the end.

Roasted Cauliflower Herbed Mashed Potatoes

-1 head cauliflower (or a bag of frozen), roughly chopped, soaked, & dried
-5 cloves garlic, peeled and left whole
-2 peeled and cubed red potatoes
-salt & pepper
-olive oil
-Chopped herbs of choice (I used fresh parsley & dill)
-1 tsp. Lemon or lime juice

-Preheat the oven to 425 degrees and prepare a baking sheet sprayed with non-stick cooking spray
-arrange the cauliflower, potatoes, and garlic cubes scattered on the baking sheet. Toss liberally with olive oil, salt, and pepper until coated. Roast for about 20-25 minutes
-When everything is cool, add to the food processor and purée. I streamed in a bit of olive oil to make it more smooth. However you can leave it chunky if that's how you prefer it.
-Add the roughly chopped herbs and the teaspoon lemon juice and season with more s&p if needed.

It can be a warm side to any protein, steak chicken or fish, and honestly it can even be served cold as a party dip for vegetables or crackers (if you let it purée enough it takes on the texture of chummus). Garnish with more herbs and enjoy this light mash where really you don't miss the potatoes! Plus it's a great trick for sneaking in some vegis into your kids!

Keep cool & have a wonderful Shabbos!