Creamy Cauliflower Mash with Ricotta and Roast Garlic
Creamy cauliflower mash with ricotta and roast garlic is one of those shebang recipes. You know the ones? You whip them up in a second and they turn every meal into a masterpiece!
Plus, if carbs have a vendetta against you… you can bust out your best hallelujah chorus because this little baby has barely a carb in sight and it’s suuuuper eaaaasy!
Here’s how it rolls…
PREP TIME 15 MINS | COOKING TIME 15 MINS
- 2 Tbsp. butter
- Olive oil
- ¼ cup ricotta cheese (I use full fat but you can use the low fat version. It just will be a little less creamy)
- 2 large garlic cloves
- 122 gram head of cauliflower, rinsed and cut into florets
- Some chopped chives (for garnish purposed only, so not essential but yummy)
- Sea or rock salt and black pepper to taste
- Preheat the oven to 200 degrees Celsius.
- Slice the end off the garlic cloves (not toooo much) drizzle with a little olive oil, wrap the foil around the garlic and place in the oven to roast for approximately 10 to 12 minutes (or until soft when you squeeze them)
- Remove the garlic from the oven and allow to cool before peeling the nasty little skin off. Really, the garlic should just pop jump out of their skins with delight when you press them.
- Add a little salt to some boiling water and cook the cauliflower florets for approximately 8-12 minutes or until tender. Drain them off and lay them pat them gently between several layers of paper towel to soak up excess moisture (because nobody likes a soggy mash).
- While still warm, add the cauliflower to your food processor along with the roasted garlic, butter and ricotta (you can do it in batches if your processor is on the weeny side). Purée until silky smooth and creamy and add salt and pepper to taste.
- Throw those chopped chives on tip and serve immediately.