I have tried various versions of mashed cauliflower before, and this method is by far my favorite. By roasting them before pureeing, the flavors are much more complex than if just steaming.
2 heads of cauliflower, chopped into even sized florets
2 cloves of garlic
3 Tbl ghee
1 Tbl onion powder
1 cup of vegetable broth (or chicken broth)
Salt and pepper to taste
Fresh chives to garnish
- Preheat oven to 425. Place the cauliflower florets and garlic on a tinfoil lined baking sheet and season liberally with salt and pepper, and drizzle with olive oil. Bake for about 30 minutes, until cauliflower is soft, tossing the cauliflower a few times while baking.
- In a large pot, add the ghee, onion powder, and vegetable broth. Add the cauliflower and garlic once cooked and use an immersion blender to puree. (If you don't have an immersion blender, a food processor or blender will work, just blend in small batches at a time)
- Garnish with fresh chopped chives, and additional salt and pepper if needed