Ingredients
Roasted Spiced Cauliflower
2 cups cauliflower cut florets into bite-size pieces
3 tbsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
pinch of salt
Purple Cauliflower Mash
1 head purple cauliflower cut into florets
3 tbsp unsalted butter cut into smaller chunks
3 oz cream cheese cut into smaller chunks
3 cup parmesan cheese freshly shredded
¾ tsp sea salt to taste
Garnishes
2 tbsp coriander or your favourite soft-leaf herb
2 tbsp unsalted butter
STEP 1
Preheat the oven to 450ºF.
STEP 2
Cut cauliflower florets into small bite-size pieces. Toss with 3 tablespoons of olive oil, smoked paprika, garlic powder, and ¼ tsp Kosher salt. Add to a baking sheet and bake for 12 minutes, making sure to flip the florets halfway.
STEP 3
Using a paring knife, take the cauliflower apart into florets.
In a large pot or pan, add water up to the steamer basket fitted over it. Bring water to a boil. Add the cauliflower florets into the steamer basket.
STEP 4
Cover the steamer basket with a lid. Lower the temperature and bring water to a simmer and cook, covered, for 10 to 15 minutes or until cauliflower is fork-tender. TIP: make sure the water isn’t touching the cauliflower, it will make the cauliflower watery, which you don’t want.
STEP 5
In a food processor, add the cauliflower, 3 tablespoons of butter, salt, and cream cheese.
Puree for a few minutes on high, until smooth. Scrape the sides as needed and finish blending until fully pureed. Add the parmesan cheese and blend to combine. Adjust salt to taste.
STEP 6
Plate the cauliflower mash in a bowl, arrange roasted cauliflower on top, and sprinkle with coriander. Add extra butter pieces, serve hot and enjoy.
Recipe by Lena’s Kitchen