Cauliflower Puree

Ingredients:                            Difficulty Rating: Easy

·       1 good size head of cauliflower

·       ½ cup (or more) buttermilk (don’t use low fat)

·       ½ head or 1 head roasted garlic (to taste)

·       Kosher salt

·       Butter (optional)

Preparation:

Roasted Garlic:  preheat oven to 350.

Peel all the cloves of garlic, leaving them whole

Put the garlic on a piece of aluminum foil that is large enough to loosely close around them

Pour the olive oil over the garlic cloves, salt lightly

Close the aluminum foil to make a loose packet – make sure it is tightly closed.

Put it in the oven (or toaster oven) at about 350 for 20 minutes or until you can spread the cloves with a butter knife. Smush all the cloves with the butter knife until they are creamy.

 

 Cauliflower Puree:

Break off the cauliflower florets into small, even size pieces

Steam until you can easily stick a fork into the pieces

Put the steamed cauliflower into a food processor using the bottom blade

Add the buttermilk and the roasted garlic – add buttermilk until it is almost the consistency you like for mashed potatoes.

Using a rubber spatula, scrape the cauliflower into a serving bowl.  Add salt and butter to taste. Stir.

If you would like to, you can heat a little more buttermilk and stir that in.