Cauliflower 2 Ways- Mashed and Roasted

Learn two delicious ways of making your cauliflower. Whole roasted and Mashed! Both delicious ways to incorporate more of this healthy vegetable into your diet!

Roasted cauliflower
1 Large Cauliflower Head
1 Tbsp Tahini
1 Tsp Harissa Paste
1 Tsp Miso Paste
1 Tsp Maple Syrup
½ Tsp Garlic Powder
½ Tsp Onion Powder
½ Tsp Salt
2 Tbsp Oil

Preheat oven to 425.

Trim cauliflower of bottom leaves around stem with a paring knife.

Add water to a large stock pot and bring to a boil. Place cauliflower head, head down in the water and boil for 10-15 minutes.

Meanwhile mix together the remaining 8 ingredients until it forms a paste.

Remove the cauliflower, and set it on a cutting board. Let it cool for 5 minutes.

Pour out the water from the Dutch oven and spray it with cooking spray.

Take the paste and carefully distribute it all over the cauliflower. Be careful, it still may be very hot.

Add it back to the oven and roast for 30- 40 minutes or until you can cut through it easily.

Remove when it’s done and let it cool. Slice like a pie and serve with a lemon wedge.

Mashed Cauliflower
Ingredients
1 head cauliflower
4 tablespoons unsalted butter divided
1 clove garlic minced
1 teaspoon kosher salt (or 1/2 teaspoon table salt)
dash freshly ground black pepper

Instructions
Cut the cauliflower in half and then into forths. Cutting on an angle, cut the core out of each fourth.

Place the cauliflower florets in a food processor to chop into small pieces.
In a large dutch oven or a deep skillet, melt 3 tablespoons of butter. Add the garlic and sauté for 30 seconds unitl the garlic is fragrant, being careful not to burn it.

Add the cauliflower, and season with 1 teaspoon kosher salt and a dash of freshly ground black pepper. Sauté the cauliflower for 3 to 4 minutes until it turns light tan.

Add two tablespoons of water to the pot, turn the heat down low and cover for 15 minutes, stirring a few times during cooking.

Add the last tablespoon of butter, and using a blender, blend the cauliflower until smooth. Taste and add more salt and pepper as necessary. Or even a dash of onion or garlic powder.