Wheat-Free / Gluten-Free
Vegetarian / Meatless
- Preheat oven to 375Â°F. In a large bowl combine cauliflower and potato. Drizzle with 1 tablespoon of the oil, and season with salt and pepper to taste; toss to combine. Place on a rimmed baking sheet; set aside.
- Cut the top of the garlic bulb to expose the cloves. Place garlic, cut side up, on a sheet of foil; drizzle with remaining oil. Bring sides of foil together to enclose garlic; crimp to seal.
- Place garlic and baking sheet with cauliflower mixture in oven. Roast 20 minutes or until softened. Let cool slightly.
- Cut or squeeze garlic from peel and place in a blender; discard peel. Add two-thirds of the cauliflower mixture to blender; pulse several seconds. In a large bowl coarsely mash remaining cauliflower mixture with a fork. Add blended cauliflower to bowl; stir to combine. Add butter and milk; stir to combine. Season with salt and pepper to taste. Place in a serving bowl and (if desired) sprinkle with Parmesan. Serve warm.
View all nutritional information
Calories 222, Calories Fat 127, Total Fat 14g, Saturated Fat 5g, Cholesterol 19mg, Sodium 79mg, Carbohydrate 20g, Protein 6g
|Calories (fat) extra||57|
|Total Fat (extra)||22|
|Saturated Fat (extra)||26|
|Vitamin A (extra)||5|
|Vitamin C (extra)||184|