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
2 tbsp coriander or your favourite soft-leaf herb
2 tbsp unsalted butter
Preheat the oven to 450ºF.
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.
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.
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.
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.
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