Cauliflower Mash with Ricotta and Roasted Garlic

• Vegetarian
• Gluten free

• Produce

  • 1 3 lb. head Cauliflower
  • 1 Chives
  • 2 Garlic cloves, large

• Baking & Spices

  • 1 Kosher salt and black pepper

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Ricotta cheese, full-fat

Found on littlebroken.com

Description

Ingredients

• 2 large garlic cloves
• 3 lb. head of cauliflower, cut into florets
• 2 Tbsp. butter
• ¼ cup ricotta cheese (full fat)
• Chopped chives, for garnish
• Olive oil
• Kosher salt and black pepper

Directions

• Preheat the oven to 400 degrees F.
• Cut off the tip of each garlic clove (just enough to expose it). Place in a piece of foil and drizzle with olive oil. Wrap the foil tightly and place on a baking sheet.
• Roast the garlic for 10-12 minutes or until soft when pressed. Remove and let cool before peeling. The garlic should easily pop out of their skins when pressed.
• Cook the cauliflower florets in salted water for 8-12 minutes or until fork tender. Drain and then lay flat on a large baking sheet lined with several layers of paper towel. Tap the baking sheet couple times on the countertop/table to get as much water as possible out of the cauliflower.
• Then working quickly, place the cauliflower in a food processor with roasted garlic, butter and ricotta. You can do this in batches like I did or all together if your food processor is big enough. Season with salt and pepper, to taste. Purée until smooth and creamy. Taste for salt and pepper.
• Garnish with chopped chives and serve warm.