A slightly more elegant way to eat roasted cauliflower is by mashing it once it’s done roasting. It’s a hard decision – eat roasted cauliflower trees, or mash ’em up. Mashing them does make it easier on the belly (if that’s an issue), and it’s one way to have a plate of garlicky, creamy mashed.
I added thyme to the cauliflower before roasting, but you can keep it simple by using just the garlic and olive oil. I like a bit of Parmesan cheese with my mashed cauliflower, so I sprinkle some of that in at the end, in the blending phase.
I probably don’t need to suggest ways to eat this, but in case you’re looking for ideas, this goes great in a shepherd’s pie, with roasted meats (if you eat meat of course), and other green roasted or lightly sauteed vegetables, like spinach and kale.
Mashed Roasted Cauliflower
- 1 medium cauliflower head
- 1 large clove garlic, pressed or finely minced
- 1/4 teaspoon salt
- 2 tablespoons olive oil (or other oil, or ghee or unsalted butter)
- 1/4 teaspoon fresh thyme (optional)
- warm water or milk (dairy-free milk such as almond or coconut milk)
- Preheat an oven to 400°F (200°C, or gas mark 4).
- Slice the cauliflower into pieces and add it all to a mixing bowl.
- Add olive oil, salt, and garlic to the bowl, and blend well to fully coat the cauliflower.
- Place the cauliflower on a cookie sheet, and in the oven, and bake for about 20 minutes, or until they are browning around the edges.
- Take the cauliflower out of the oven, and place in a blender.
- Add about 1 to 2 cups of very warm water (or milk) to the blender. You’ll be the judge of how much water to add based on how you like your mashed cauliflower.
- Blend until it is the consistency you like.