Cauliflower makes a surprisingly tasty potato substitute. Roasting instead of boiling, and adding the rosemary, garlic, & horseradish brings this to a whole new level.
This is another recipe which looks like it has a lot of steps and is difficult, but is really as simple as popping the cauliflower in the oven to roast, then dropping it in a food processor to blend. So don't be intimidated and dive right in.
This keeps well and I often make a double batch to eat immediately and to put in a sealed container to microwave at work the next day.
- 1 or 2 bags frozen cauliflower (or 1 large head)
- 1.oz non-fat milk (from your morning coffee allowance)
- 4-6 tsp olive oil
- 1 tsp or more dry rosemary
- Garlic (I grind about 1/4 to 1/2 teaspoon dry garlic, but you can use fresh or garlic powder to your taste) Sea Salt & Pepper
- 1 tsp horseradish (I use paste from a tube)
- On baking paper on an oven tray, lay out cauliflower. (I use 2 bags of frozen and save 1/2 for another meal.)
- Spray the cauliflower with Olive Oil (recommended) or "I Can't Believe Its Not Butter" or PAM non-stick cooking spray.
- Sprinkle on rosemary, salt, pepper and garlic.
- Roast at 200C until golden (about 15-20 min, but can be less or more depending on your oven)
- In a blender or food processor, add 4-6 tsp olive oil.
- If desired, add a little more rosemary and spices to the oil.
- Add in roasted cauliflower.
- Add in horseradish
- Pour milk on top and blend until creamy. (You will most likely need to turn off the blender and stir, then start again to ensure a creamy blend. You can add a little more milk if needed, but dont add too much or the potatoes will become runny which you dont want.)
- Taste and add sea salt/ pepper if needed. (I use herbamare spicy, white pepper, black pepper, and rose pepper)
You can put in a bowl and beat with a hand beater if you want it extra fluffy.