Are you tired of the same old side dishes over and over? Do you want to be able to take a dish to your family dinner that not just you, but everyone, will love?
Look no further. This mash is infused the flavours of roasted garlic and thyme and is a delicious alternative to basic mash. Serve with a healthy drizzle of olive oil on top and you’ll be the hit of the dinner table. Enjoy!
Preparation timeHands-on: 15 minutes Overall: 1 hour
| Total Carbs | 10.1 | grams |
| Fiber | 3.2 | grams |
| Net Carbs | 6.9 | grams |
| Protein | 5.4 | grams |
| Fat | 20.4 | grams |
| of which Saturated | 12.8 | grams |
| Energy | 221 | kcal |
| Magnesium | 26 | mg (7% RDA) |
| Potassium | 507 | mg (25% EMR) |
Macronutrient ratio: Calories from carbs (12%), protein (9%), fat (79%)
Ingredients (makes 4 servings)- 1/2 bulb of garlic (6 cloves)
- 1 medium cauliflower (600 g/ 1.3 lb)
- 1 tbsp fresh thyme
- 1/2 tsp sea salt, or to taste
- 1/4 tsp pepper, or to taste
- 1/4 cup butter (57 g/ 2 oz)
- 1/2 cup cream cheese (120 g/ 4.2 oz)
- Pre-heat oven to 200 °C/ 400 °F. Place garlic in a piece of aluminium foil and wrap well. Bake for 30 minutes.
- While garlic is roasting, cut the cauliflower into florets and place in a saucepan. Cover with water and bring to the boil. Reduce heat and simmer until just soft to a fork. Drain well.
- Remove garlic from oven and reduce the temperature to 180 °C/ 355 °F.
- Spread the drained cauliflower over a lined over tray in a single layer and place in the oven for 15 minutes.
This changes the flavour slightly but also removes a lot of the moisture, giving a creamier mash. - Once done, place the cauliflower into a food processor, squeeze the roasted garlic out of its skin into the processor and then add the butter, cream cheese and thyme. Blitz until it is creamy and silky.
- Serve in a big bowl with olive oil drizzled on top and some thyme to garnish.
- Store in the refrigerator, covered, for up to 5 days.
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