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Instructions |
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Preheat oven to 400 degrees.
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Cut off top of garlic head to expose cloves. Place on a piece of foil
big enough to form an envelope around the garlic. Drizzle with
olive oil and enclose in foil. Roast until very tender and lightly
browned, about 30 minutes. Cool slightly before squeezing out
cloves and smashing them.
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Bring a large pot of water with a steamer basket to boil over
medium-high heat. Steam cauliflower until it is very tender,
about 5-7 minutes. Remove cauliflower to a large mixing bowl
and mash with a fork to reach desired consistency. (For a
smoother consistency, add half or all of the cauliflower to the
bowl of a food processor and process until smooth. Return to
mixing bowl before continuing.)
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Add peeled and smashed roasted garlic cloves, butter and 1
tablespoon of the chives to cauliflower and stir to combine. Serve,
garnish with remaining 1 tablespoon chives.
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Originally Submitted
11/1/2009
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