But then, this past weekend my parents were visiting New York, and we had quite a memorable meal at The East Pole, a new restaurant on the Upper East Side from the guys behind The Fat Radish. The best part of the meal? Shockingly enough, the cauliflower mash.
It was creamy, garlicy, and buttery. Perfectly seasoned, and the kind of dish that melts in your mouth.
Needless to say, it drastically changed my opinion of cauliflower mash, and I knew I had to make it in my own kitchen. Where did I turn? To the new cookbook by Danielle Walker, the acclaimed blogger behind Against All Grain (a gluten-free, dairy-free, and grain-free blog).
As always, I tweaked the recipe slightly, and it did not disappoint. While it wasn't quite as buttery as what I had at The East Pole, it was no doubt healthier and certainly still full of flavor. It's a perfect alternative to mashed potatoes or polenta, and was a great addition to my Meatless Monday dinner last night.
Roasted Garlic Cauliflower Mash
Time: 20 minutes
3 cloves garlic
1 teaspoon olive oil
1 head cauliflower, trimmed into florets
1/4 cup almond milk, warmed
1/2 tablespoon butter, melted
1 1/2 teaspoons fresh scallion, diced
1 teaspoon sea salt
1/4 teaspoon black pepper
Preheat oven to broil. Peel garlic cloves and place in a small dish and drizzle with olive oil. Place on lower oven rack and roast for 8 to 10 minutes or until golden brown and soft.
Meanwhile, bring a medium to large pot of water to a boil and add cauliflower. Cook for 12 minutes or until tender. Drain water and place cauliflower in a food processor.
Add garlic, almond milk, butter, scallion, salt, and pepper to food processor. Process until smooth (consistency should be the same as mashed potatoes).