Garlic Mashed Cauliflower (a recipe that even the most devoted potato lover will enjoy)
1 garlic bulb
1 tbsp + 1 tsp olive oil
1 cauliflower head
1-2 tsp prepared horseradish (depending on taste)
1/4 cup plain Greek yogurt (organic if available)
3 tbsp chives, finely chopped (organic if available)
1/8 tsp black pepper
Cilantro, to trim (optional)
Heat oven to 375°F. Roast the garlic: Cut the top off of the head of garlic so that it “opens” the head and exposes the insides of the bulb. Drizzle with olive oil (using about 1 tsp) and wrap in foil. Place on a small cookie sheet or in an ovenproof dish, and roast in the oven for 45 minutes. Once done, remove from the oven and set aside.
While the garlic is roasting, cut the cauliflower florets off the stem (should yield about 4 cups) and steam for 10 minutes or until the cauliflower is soft. Once done, carefully move the cauliflower to a bowl and set aside.
When the garlic is tender and cool to the touch, remove the roasted bulbs from their husk with your fingers. (Another method for removing the flesh of the garlic: Use the flat side of a knife over an individual bulb on a cutting board and with the palm of your hand, carefully smash out the roasted garlic flesh). Set aside.
In a medium-sized pot, heat the remaining tbsp of olive oil over medium heat. When hot, add in the garlic and stir. Immediately add the steamed cauliflower and horseradish. Cook for 5 more minutes, stirring, and then remove from heat. Use a potato masher or an immersion blender to create a “mashed potato” texture. Gently stir in the yogurt and black pepper until combined, top with chives and serve immediately. Or cover and keep cool in the refrigerator, gently reheating just before serving.