Ricotta Garlic Mashed Cauliflower

31 Jul Ricotta Garlic Mashed Cauliflower

Ingredients

• 2 large garlic cloves
• 3 lb. head of cauliflower, cut into florets
• ¼ cup ricotta cheese (full fat)
• Chopped chives, for garnish
• Olive oil spray
• Sea salt and black pepper, to taste

Directions

1. Preheat the oven to 400 degrees F.
2. Cut off the tip of each garlic clove (just enough to expose it). Place in a piece of foil and spray with nonstick olive oil spray. Wrap the foil tightly and place on a baking sheet.
3. Roast the garlic for 10-12 minutes or until soft when pressed. Remove and let cool before peeling. The garlic should easily pop out of their skins when pressed.
4. Cook the cauliflower florets in salted water for 8-12 minutes or until fork tender. Drain and then lay flat on a large baking sheet lined with several layers of paper towel. Tap the baking sheet couple times on the countertop/table to get as much water as possible out of the cauliflower.
5. Then working quickly, place the cauliflower in a food processor with roasted garlic, and ricotta. (You can do this in batches like I did or all together if your food processor is big enough.)
6. Season with salt and pepper, to taste. Purée until smooth and creamy. Taste with salt and pepper.
7. Garnish with chopped chives and serve warm.