Originally Posted by LizRR
1 head Cauliflower
4 ribs Celery
4-6 cloves Garlic
Spices (sea salt, pepper, paprika, cumin, etc)
1c Chicken Broth
Preheat oven to 350degrees
1. Rough chop the Cauliflower florets, chop the stems more fine, and chop the Celery in ~2" pieces, leave the garlic in the shell (they will roast inside themselves)
2. Place veggies on cookie sheet, spray with EVOO, sprinkle with spices
3. Roast for ~30minutes until the cauliflower florets start to brown
4. Blend veggies with ~1 cup Chicken Broth and additional spices to taste
*Otherwise known as Mashed 'Fauxtatoes'
*I add this as a soup thickener A LOT - makes it a very hearty, thick bowl!
*Also, I've added this to the IP Potato Puree with some chopped veggies for 'Baked Croquettes'
*The celery adds a light/no flavor to this puree, you can omit if desired - I add it for a lighter touch of veggies to the 'carbier' cauliflower
HOLY COW this was amazing!! I was getting sick of the same old way I've been eating my veggies, but broccoli and cauliflower are always on sale. Tried this one for tonight's dinner, and it was amazing!! The key is definitely the roasted garlic - I used 5 cloves. And the celery - it adds a lightness, like Liz said. The depth of flavor in this was incredible, and something I've been looking for with IP veggies. I will definitely be trying the other recipes. Thanks Liz!!!