INGREDIENTS
- 2 large heads cauliflower, cored and broken into florets
- 4 ounces cream cheese
- 1.25 cups shredded sharp cheddar cheese (about 6 ounces)
- 2 teaspoons roasted garlic puree (recipe follows)
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly ground white pepper
- 2 teaspoons unsalted butter
Roasted Garlic Puree
INGREDIENTS
- 12 to 14 garlic cloves
- 1 cup olive oil
Cheesy Mashed Cauliflower
We’ve served this side in place of mashed potatoes, and sworn cauliflower-haters are immediate converts. It’s hilarious, in fact, to tell someone he’s eating cauliflower and watch the look of surprise on his face! The texture of the dish is meant to be a little chunky, a little funky, and surprisingly tasty.
Makes 8 to 10 Servings
INSTRUCTIONS
Steam the cauliflower for 10 to 12 minutes, until just tender. Place the cauliflower in a large bowl and mash with a potato mashed or fork. In another large bowl, combine the cream cheese, cheddar cheese, garlic puree, salt, black pepper, white pepper and butter. Pour the mashed cauliflower on top of the cheese mixture and combine, using a large spoon, until the cheeses are thoroughly melted. Serve immediately.
Roasted Garlic Puree
INSTRUCTIONS
Another basic in our pantry, roasted garlic puree is the end product of simmering 12 to 14 garlic cloves over medium heat in 1 cup olive oil in a saucepan for about 20 minutes, or until the garlic turns golden brown. Strain the oil, reserving the garlic, and use the oil for sautés, salad dressings, and marinades. Puree the garlic cloves in food processor until it forms a smooth paste. Refrigerate for up to 2 weeks.
Want the reward without the effort? Stop in or make a reservation to dine at the Tupelo Honey nearest you!