Friday, May 06, 2005

Creamy Cauliflower with Roasted Garlic and Chipotle

Creamy Cauliflower with Roasted Garlic and Chipotle

2 teaspoons olive oil
1 whole bulb of garlic, medium size
4 ounces cream cheese, softened
2 tablespoons milk
1 1/2 teaspoons chopped chipotle peppers in adobo
1 large head of cauliflower
salt and fresh ground pepper to taste

Preheat oven to 425

Remove the excess white papery skin on the outside of the garlic bulb - do not separate or peel the cloves though. Cut a little bit off the top (where the tips of the cloves are) of the garlic bulb. Place it in a piece of foil and drizzle with the olive oil. Wrap the foil around the bulb and seal - bake for about 45 minutes. Remove from the oven and let cool. Squeeze the cloves to remove the pulp and place in a large bowl. Add the softened cream cheese, milk and chipotle - mix well to combine.

Cut the head of cauliflower into florets and place in a steamer basket. Bring about an inch of water in a Dutch oven to a boil - place the steamer basket inside (making sure the water is not covering the cauliflower) and cover the pot. Let steam until very tender, about 15 - 20 minutes.

Place the cauliflower into the large bowl and use an immersion blender to process the mixture until smooth. If you want this to have more texture, you could just mash the cauliflower mixture with a potato masher. Season with salt and fresh ground pepper to taste.

Makes about 4 generous servings.

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