We had a nice roast chicken for dinner and I made Roasted Garlic and Caramelized Onion Cauliflower Mash - yum! It's a bit fussy/time consuming, but we make extra so as to have leftovers the next day, I'll explain why in a minute.
Roasted Garlic and Caramelized Onion Cauliflower Mash
Ingredients:
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1-2 heads cauliflower, broken up into small-ish florets
olive oil - lots
1/2 to 3/4 of a white or yellow onion, finely diced
6 or so garlic cloves, sliced up
chicken broth - I use Pacific Brand organic chicken broth in the tetra pak box
Method:
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In a giant mixing bowl, combine the cauliflower florets, diced onion and sliced garlic cloves. Pour a generous amount of olive oil over top. Stir all around to coat nicely.
Transfer to a large 9x13 baking pan that's been lined with parchment paper (you might need two baking pans, depending on how much cauli you have). Bake the whole mess at 350F for about 45 minutes or so, until the onions are caramelized and the bits of garlic are nicely roasted. Be sure to stir up the cauli mix in the baking pan(s) a few times during roasting.
Once everything's nicely browned and roasted, transfer back to large mixing bowl, drizzle on some chicken broth to moisten up a bit, and mash up roughly with an old-fashioned potato masher. You're not trying to get perfectly smooth mashed cauliflower - it'll turn out more like hash browns in texture. Serve with dinner.
Additional notes:
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Put leftover roasted garlic and caramelized onion cauliflower mash into the fridge. The next day - you can take the cold leftovers, add one egg, and make Roasted Garlic and Onion Cauliflower Latkes! Just delish! Add the egg, mix up and carefully form into latke-like patties on a cutting board, using a spatula to flatten them down. Transfer to a non-stick frying pan that's been brushed with olive oil, and fry them up for a good 6-8 minutes per side on medium heat. Just excellent
If you're going to all the hassle of breaking up tons of cauliflower into small florets, chopping the onion and peeling/slicing garlic, and then spending the time to wait for it all to roast up nicely in the oven - you might as well make more than you need. You don't necessarily have to make Latkes with it the next day - it's still tasty just re-heated for a veggie side dish with the next night's dinner too. In fact, this stuff is so good, I've even eaten it cold! (minus the egg...the egg is only if you want to make Latkes).
