Friday, Oct 17th 2015
When you notice an addiction towards cauliflower – is that the official note that you are a health nerd? Well, nerd or not I am craving this roster garlic cauliflower at the moment. It is in the season to eat this dish too, warm, mashed and creamy. Goes excellent with stews from the slow cooker or just as it is. It is warm and gentle to the body in this fall darkness and an excellent replacement for your traditional mashed potatoes.
- 5 garlic cloves not peeled
- 2-3 tbsp olive oil
- 1 head cauliflower
- 1 tbsp butter
- 1/2 – 1 cup of coconut milk – depending on your desired consistency.
- 1/2 tsp salt
Add the oil and the garlic cloves to a pan. Roast in the oven at 200c 10-12 min. Stream/boil the cauliflower (only white parts) until soft and tender. When the peel of the garlic cloves has got colour – and time is up – take them out and “squeeze” the cloves out of the peel. Add to the esteemed cauliflower. Add the rest of the ingredients salt, coconut milk, butter, mix it all with a hand mixer. Voila! Super fast – easy and delicious!
For more delicious meal ideas go to:
Danielle Walkers AGAINST ALL GRAINS http://againstallgrain.com/recipe-index/