Looking for ways to limit carbs but not skimp on flavor this holiday season? Keep your diet on point with this low-carb twist on a Thanksgiving staple.
This Cauliflower Mash with Ricotta and Roasted Garlic is a perfectly delicious substitute for mashed potatoes.
(Courtesy of Little Broken)
2 large garlic cloves
3 lb. head of cauliflower, cut into florets
2 Tbsp. butter
1/4 cup ricotta cheese
Chopped chives, for garnish
Kosher salt and black pepper
Preheat the oven to 400 degrees F.
Cut off the tip of each garlic clove (just enough to expose it). Place in a piece of foil and drizzle with olive oil. Wrap the foil tightly and place on a baking sheet.
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.
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.
Then working quickly, place the cauliflower in a food processor with roasted garlic, butter and ricotta. You can do this in batches or all together if your food processor is big enough. Season with salt and pepper, to taste. Purée until smooth and creamy. Taste for salt and pepper.
Garnish with chopped chives and serve warm.