Beautiful “cheddar” cauliflower joined with an intensely robust flavor of freshly roasted garlic, melted butter and herbs then whipped to perfection. This side dish could easily be mistaken for garlic mashed potatoes.
2 large heads of “cheddar” (orange) cauliflower
1 medium garlic bulb (wrapped in foil)
1 Scallion (diced)
2 Tbsp. dried crushed parsley
4 Tbsp. of butter
1/2 cup of chicken stock or broth
Salt and pepper to taste
- Remove the bottom portion from cauliflower and discard.
- Chop cauliflower in quarters and place in a large prep bowl of cold water and add 1/4 cup of white vinegar.
- Allow vegetable to soak for about five minutes, then pour water off and repeat process until water is clear of any unwanted particles.
- Rinse in cold running water, and place in a colander to drain.
Preparation before cooking
- Preheat oven at 325 degrees
- Wrap whole garlic bulb in foil
Preparation while cooking
- Wrap whole garlic bulb in foil then place in oven for about 15 minutes
- In a large stock pot, add 1/2 cup of chicken stock or chicken broth. Place steamer insert and add all of your cauliflower and cover with lid
- Bring to a boil for about 15 minutes, lower your heat keep the lid on for five minutes to continue the steam process
- Be mindful that you do not want mushy cauliflower; check at the 12 minute point of boiling
- With a fork, slightly prick cauliflower. It should be tender with a slight firmness; enough that the fork goes right in
- Remove vegetable from steamer and place in a large mixing bowl
- Remove and discard the root cluster that is attached at the bottom of the roasted garlic bulb, along with the papery skin.
- Squeeze to remove roasted garlic then combine it with the cauliflower
- With a fork, mash roasted garlic cloves and add butter and parsley
- Mix at medium high-speed until fluffy; add salt to taste and continue to mix at medium speed until cauliflower has a whipped consistency
- Plate and garnish with chopped parsley or diced scallion
Preparation time: 10 minutes
Cooking time: 20 minutes
♥ Chef Ann Tips for Cauliflower
It is important to pick an unblemished head of cauliflower. Check for little dark spots. You want the entire head to be deep orange or golden in hue. Be sure that the head is firm; this will ensure freshness.
You can also use the white or green for this recipe. For a nice change of pace, this is a great substitute for mashed potatoes and the taste is actually pretty close. Your taste buds will deceive you with this recipe.
When choosing garlic bulbs; the firmer they are the better. This also ensures freshness. The garlic cloves should be tight and the papery skin intact. Also, for those serious garlic fans you can use a large bulb of garlic to get an extra bang in flavor.
If you have any stock/broth left over, you can use some of it in your mix. The other alternative, would be to simply refrigerate or place in the freezer for your next recipe.
White cauliflower is the most common color of this vegetable! Venture out and try some of the other colors, I do believe you will enjoy them. I have chosen “Cheddar Bouquet” or “orange” cauliflower for my recipe. This color trait contains about 25% more Vitamin C than the white does. The “cheddar” also contains a good amount of potassium. This wonderful vegetable is great to eat in its raw form as well as steamed or stir-fried. Which helps hold the nutrients needed from this vegetable?