Ingredients

The following ingredients have 7 Servings
  • 2 large heads of cauliflower (chopped into large pieces)
  • ⅓ cup salted butter
  • 2 cloves garlic (grated with a Microplane or very finely minced)
  • 2 teaspoons fresh thyme leaves
  • Sea salt (to taste)

Instruction

  • Set your oven to 350 degrees Fahrenheit. Place the chopped cauliflower on a baking sheet and pop it into your oven. No need to wait for the oven to preheat. Let the cauliflower roast for about a half hour, turning once, until it is soft and starting to brown.
  • While the cauliflower is roasting, make the garlic brown butter. Place the butter in a small frying pan over medium-high heat. Let it melt then reduce the heat to medium and keep it on the heat, without stirring it, for about 5 minutes. The butter will froth then settle down. Once you start seeing a few brown specks on the froth you can stir it to see how brown it is. You want quite a few specks of brown. Remove the pan from the heat and stir in the garlic and thyme. The residual heat from the butter will cook the garlic.
  • When the cauliflower is soft, remove it from the oven and transfer it to your food processor. Blend until smooth, stopping to scrape the sides of your food processor as needed. See notes. Add the brown butter and blend again. Salt to taste. (Note: just like with regular mashed potatoes, mashed cauliflower also needs a good amount of salt.)