Cauliflower is in season. For years, i thought cauliflower was one of the most bland, unexciting vegetables out there. Little did I know it can taste great! Check out two of my favorite ways to eat this surprisingly delicious vegetable:
Preheat the oven to 450 degrees F.
Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.
From Food Network
Garlic Mashed Cauliflower
- 1 medium head cauliflower, cut into florets
- 1/4 cup skim or reduced fat milk, unsweetened nondairy milk, or 1/4 cup of the cooking liquid
- 1 tablespoon extra virgin olive oil
- 2 cloves minced garlic
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
Boil a large pot of salted water. Add cauliflower and cook until very tender, about 10 minutes. Drain.
Meanwhile, in a separate saute pan, warm olive oil over medium-low heat, add garlic and saute for about 30 seconds, or until the garlic is golden and fragrant. Remove from the heat.
Mash with a potato masher in a large bowl. For a smoother mashed cauliflower, use an immersion or hand blender to puree, or puree it in the food processor. While mixing, slowly add n the milk until the desired consistency is achieved. Mix in the salt and pepper and the minced garlic with the olive oil. Serve.
Mashed cauliflower can be topped with chopped scallions if desired.
From Skinny Ms.