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A creamy, low-carb alternative to classic mashed potatoes. Roasted cauliflower and garlic are blended with cottage cheese to create a rich, savory, and velvety side dish with a boost of protein.
Ingredients:
1 large head of cauliflower, cut into florets (about 6 cups)
1 whole head of garlic
2 tablespoons olive oil, divided
½ cup full-fat or 2% cottage cheese
½ teaspoon sea salt, plus more to taste
¼ teaspoon freshly ground black pepper
1-2 tablespoons unsalted butter or olive oil (optional, for extra richness)
Fresh chives or parsley, finely chopped (for garnish)
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Instructions:
1. Roast the Garlic: Preheat oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Drizzle with 1 tablespoon of olive oil, wrap tightly in foil, and roast for 30-40 minutes, until the cloves are deeply golden and soft. Let cool slightly, then squeeze the roasted cloves from their skins.
2. Roast the Cauliflower: While the garlic roasts, toss the cauliflower florets with the remaining 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast in the oven (alongside the garlic) for 25-30 minutes, until tender and lightly browned on the edges.
3. Blend: In a high-speed blender or food processor, combine the roasted cauliflower florets, roasted garlic cloves, cottage cheese, and optional butter. Blend on high until completely smooth and creamy, stopping to scrape down the sides as needed. This may take 1-2 minutes.
4. Season and Serve: Taste and adjust seasoning with more salt and pepper if needed. For a looser consistency, blend in a tablespoon of water or milk. Transfer to a serving bowl, garnish with fresh herbs, and serve warm.
Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes | Yield: 4 servings
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