Garlicy Buttermilk Mashed Cauliflower - The Rising Spoon

Wednesday, May 22, 2013

Garlicy Buttermilk Mashed Cauliflower

Yum
Roasted Garlic & Buttermilk Mashed Cauliflower

It's that time of month again. The time when I get up close and personal with a specific vegetable! Last month we highlighted asparagus. This month, the ladies in our veggie blog circle are focusing on cauliflower. 

Before you respond with the enthusiasm of Eeyore the chronically depressed and apathetic donkey from Winnie the Pooh, just hold yer horses. {Side-note: Eeyore is my favorite Winnie the Pooh character!}

Cauliflower is actually a super cool ninja vegetable. Not only is it healthy for you (lots of Vitamin C, K & Fiber), but thanks to its bland taste, cauliflower can transform into all different sorts of concoctions like rice and pizza crust. It's especially great as a low-carb substitute or replacement for folks who have gluten sensitivities.

Let's look at my recipe picture, for example. If my title weren't plastered across it, you'd probably assume that those were "mashed potatoes", right? Well, they tasted damn close to genuine mashed potatoes. The only difference was a barely noticeable grain-like texture.

I'm fairly confident that had I served this to my boyfriend without prefacing our meal with "I'm making mashed cauliflower tonight for the first time", he would have complimented me on my "potatoes". But neither of us need convincing. We've both dug the vegetable since I started roasting purple cauliflower last summer.

Since I'm already happy with how it tastes roasted, I figured I'd use that technique tonight instead of steaming so the mashed potatoes would have more flavor. 

I was totally right! But it didn't stop there. 

Instead of tossing in raw garlic (what I normally do), I threw a handful of garlic cloves into the oven to roast alongside the cauliflower. Boy does roasted garlic have a kick! (I love it!)

All right...I should probably move on to the recipe. But before I do, let me remind you to pop over to The Sprouting Seed to check out her recipe for Cauliflower Fried Rice.


Update (April 2015): Our group decided to end the monthly veggie series awhile back since we were contacted by a gal who was trademarking that phrase. I have the okay to leave these posts up as is, so feel free to browse through them for dinner inspiration. I will continue to publish vegetable side dish recipes, just not as a part of this series. :)

Check out the other veg-ucation recipes: asparaguszucchinicucumberHatch chilebutternut squash, and pumpkin.  


Roasted Garlic and Buttermilk Mashed Cauliflower
Roasted cauliflower chunks blended with roasted garlic cloves, organic, grass-fed buttermilk, butter, and seasonings. A flavorful, low-carb alternative to regular mashed potatoes. 
Serves: 4-5

Ingredients
3/4 head of a large cauliflower, leaves removed and chopped
1 teaspoon of extra virgin olive oil
--I recommend this brand of olive oil since it passed the EVOO Test--
1/2- 3/4 cup of organic, grass-fed buttermilk (or buttermilk substitute)
8 cloves of roasted garlic*
1/2 stick of organic, grass-fed butter 
Sea salt, to taste (I recommend Pink HimalayanCeltic or Utah sourced salt)
Cracked black pepper, to taste
Granulated garlic, to taste

*To roast garlic cloves, remove the peels from the cloves and stick in the middle of a piece of aluminum foil. Drizzle with extra-virgin olive oil (or your preferred cooking oil) and sprinkle with sea salt. Seal the foil and roast in the oven for 40-45 minutes at 400 degrees.

Recommended Equipment
Large Baking Pan
Blender, Immersion Blender or Potato Masher 

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Directions
Preheat the oven to 400 degrees. Line a baking sheet with foil. Remove the leaves from the cauliflower and chop the vegetable into small, uniform pieces. Spread across the baking sheet and drizzle with the olive oil. Bake, stirring once, for 30-35 minutes. If you don't already have roasted garlic on hand, you can cook it in the oven at the same time, but for a bit longer. See the asterisk above for directions. When the cauliflower and garlic are cooked (easily pierced with a fork and very tender), pour both into a large pan. Add the buttermilk (or buttermilk substitute), butter and seasonings and cook on medium low, allowing the milk and butter to heat up. When the butter has melted and the milk is warm, transfer everything to a blender and pulse a few times until smooth. Alternately, you can mash by hand with a potato masher or employ an immersion blender or food processor. Taste and add more seasonings if necessary.

Notes & Tips
This dish has the versatility of normal mashed potatoes, so throw in whatever toppings or mix-ins your heart desires. Different meats, cheeses, and vegetables would all compliment mashed cauliflower nicely. Or, this would work well as a mock "potato" topping for Shepherd's Pie.

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Garlicy Buttermilk Mashed Cauliflower


I'd like to hear from You!

What are your favorite mix-ins for mashed (or faux) potatoes? 

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Elaina Newton is the creator, writer, and foodie behind the blog, The Rising Spoon. She's a self-taught cook and passionate about spreading basic cooking skills and information about real foods. She loves reading fiction, crafting, video games, dark roast coffee, cats, and rainy days. Connect with her on Pinterest, Facebook, Google +, and Twitter

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