Roasted Cauliflower and Garlic Mashed ‘No-Tatoes’

December 20, 2016

Roasted Cauliflower and Garlic Mashed ‘No-Tatoes’

Print recipe
Serves 4
Prep time 5 minutes
Cook time 20 minutes
Total time 25 minutes

Ingredients

  • 1 Large head purple cauliflower (trimmed and cut into 2)
  • 2 tablespoons olive oil
  • 3/4 teaspoons pink salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 4 Medium sprigs fresh rosemary
  • 1/4 cup chicken bone broth or stock
  • 2 tablespoons ghee or butter
  • 1 heaped tablespoon fresh garlic (finely chopped)
  • 2 cartons Trader Joe's Balsamic & Rosemary Chicken Breasts

Directions

Step 1
Preheat oven to 425 degrees and line a pan with parchment paper or cooking spray.
Step 2
Add cauliflower to pan and coat with olive oil. Sprinkle with salt, pepper, and garlic powder. Add sprigs of rosemary in between cauliflower florets. Roast for 18-22 minutes, turning the pan and vegetables 1/2 way through. Cook until fork tender and tops begin to turn slightly golden brown.
Step 3
Add roasted cauliflower to a food processor (or high speed blender for a very smooth mash), garlic, ghee/butter, and chicken broth. Blend on high until desired consistency is achieved. Garnish with fresh rosemary flowers and serve alongside your favorite protein.
December 20, 2016 By