Mashed: Cauliflower and Ricotta Mash

Source: Found on Pinterest

A healthy and tasty alternative to traditional mashed potatoes

Ingredients

  • 2 large cloves garlic
  • olive oil, a drizzle
  • 3 lbs. of cauliflower, cut into florets
  • 2 Tbls. butter
  • 1/4 c. low-fat or skim ricotta cheese
  • chopped chives, for garnish
  • kosher salt and black pepper, to taste

Instructions

Cut off the tip of each garlic clove (just enough to expose it). Place in a piece of foil and drizzle with a little olive oil. Wrap the foil tightly and place on a small baking sheet.

Roast the garlic for 10-12 minutes at 400 degrees or until soft when pressed. Remove and let cool before peeling. The garlic should easily pop out of their skins when pressed.

While garlic is roasting, cook the cauliflower florets in salted water for 15-20 minutes or until fork-tender. Drain in a large strainer.

Place drained cauliflower on a large towel and pat dry with another towel. Try to get as much moisture out as you can.

Then working quickly, place the cauliflower in a food processor with roasted garlic, butter and ricotta. You can do this in batches or all together if your food processor is big enough.

Season with salt and pepper, to taste. Purée until smooth and creamy.

Garnish with chopped chives and serve warm.

NOTE: One of the important steps to getting a creamy consistency in a cauliflower mash is to get as much moisture out of the cauliflower before it is pureed.