I have mixed emotions about today’s post. On one hand…this Mashed Roasted Cauliflower is delicious and quite possibly my new favorite vegetable. On the other hand…it’s hands down one of the ugliest foods we’ve made. But I beg you to keep reading. Pllleeeaaassee!
Thanks for continuing to read, I’m glad my begging worked. You won’t regret it! Mashed cauliflower is an excellent and healthy alternative to mashed potatoes. I’ve read several recipes where cauliflower is used as an alternative to unhealthier foods. The other recipe I want to try is cauliflower pizza crust. I don’t know if that will be happening anytime soon though. I know mashed cauliflower may seem like it couldn’t possibly be as good mashed potatoes, but it really is. Different but good.
I grew up eating cauliflower. My Mom and Grandma made cauliflower in the oven with olive oil, bread crumbs and parmesan cheese. Maybe garlic too, I’m not sure. It was oh so good, but oh so unhealthy. Our mashed version tasted exactly like the cauliflower I grew up eating and loving but the consistency was totally different. Cliff, Kara and I could not stop eating it.
Our mashed cauliflower is darker than the recipe we followed because we decided to roast our cauliflower. We thought it tasted amazing but the color was less than desirable. If you decide not to roast the cauliflower it will end up lighter in color when mashed, similar to mashed potatoes. Your choice. But either way I think everybody should make mashed cauliflower. Try it…you just might like it. 
Here’s what you’ll need
Start by sauteing the shallot and garlic in 1 tbsp olive oil
Now add the cauliflower
Use se an immersion blender to mash the cauliflower then stir in the milk, yogurt and miso
It might not look pretty but it’s my new favorite vegetable
Servings: 4-6 servings
Ingredients
1 medium head cauliflower, cut into florets
2 cloves garlic, minced
2 tablespoons shallot, minced
1 tablespoon butter
2 tablespoons Greek yogurt
1 tablespoon miso (optional)
¼ cup milk
salt and pepper ,to taste
Directions
In a large pot, saute shallot and garlic in butter until just softened. Add cauliflower and continue cooking until slightly roasted and fork tender, about 10-15 minutes. Use an immersion blender or food processor to mash the cauliflower.
Mix in the butter, Greek yogurt, miso and enough milk (about ¼ cup) to make the mashed cauliflower smooth and creamy. Season with salt and pepper to taste. Serve with chives as garnish, if desired.
Source: adapted from Closet Cooking
