Cauliflower. Make sure you get a LARGE head to have enough cauliflower florets for the recipe. You want to end up with about 5 cups of cauliflower florets.
Roasted Garlic. This gives the dish SO much flavor!
Herbs. Fresh rosemary and thyme are used in this recipe, but you can also try adding sage or tarragon. Dried herbs may also be used, just make sure to use ⅓–½ the amount.
Oil. A good quality olive oil will greatly contribute to the taste of this side dish.
Milk. In order to get the right consistency, a touch of milk is needed. Regular, oat, almond, soy and cashew milk work great!
Preperation
Roast the garlic in the oven and remove the bulbs from the skin.
Lightly oil a head of garlic that has the end sliced off, sprinkle on some salt, wrap it in foil and then bake at 400° for 40-50 minutes. You can do this up to 3 days in advance.
Cut the cauliflower into florets and boil the until tender, about 10-12 minutes. Drain the water and dry thoroughly.
Be sure to dry completely! Any extra water remaining and it will turn the mashed cauliflower soggy instead of fluffy.
Add the cauliflower to a large food processor along with any seasoning ingredients.
A food processor is the best appliance to use.
Puree until JUST smooth. Be careful not to over purée or it will get too liquidy.
After you finish puréeing the cauliflower you will want to check the temperature of it. If it is not warm enough, add it back to the pot over Medium-Low heat and heat up to your desired tempurature.
Evolving Table recipe.