Can’t get the kids to each cauliflower? Try this dish and two things will happen. One they will not know the difference. And two you just got them to eat one of the healthiest and tastiest vegetables.
2 1/2 lbs Yukon gold potatoes, peeled and cubed
1 head of cauliflower broken down and chopped
1/4 cup olive oil
1/4 teaspoon paprika
1 whole bulb roasted garlic, squeezed out of skins (yes whole bulb not clove)
1/2 cup of heavy whipping cream
1/4 cup unsalted butter
1/4 cup sour cream
Sat and pepper to taste
Bring a large pot of salted water to a boil; add potatoes and cauliflower and boil until tender about 20-25 minutes. Drain and mash potatoes, cauliflower, oil and butter.
Add remainder of ingredients, including drained cauliflower mix through.
How to roast whole garlic cloves
1 whole bulb of garlic
2 Tbsp olive oil
1/2 tsp coarse sea salt
1/4 tsp ground black pepper
Place a rack in the center of the oven and preheat to 400 degrees.
With a sharp knife, cut the garlic in half.
Place garlic head in a piece of foil. Drizzle olive oil on top. Sprinkle salt and pepper over each half. Seal the foil around the garlic.
Place on the pan in the oven and roast for 30 to 40 minutes, or until completely tender when poked with a fork or knife.
Allow to cool slightly before using.