Garlic and Chive

Garlic and Chive

Ingredients:
1 pound organic caulifl ower fl orets
1 tablespoon unsalted butter
2 tablespoons chopped fresh chives

Directions:
1. Preheat oven to 400˚F.
2. Cut off top of garlic head to expose cloves. Place on a piece
of foil big enough to form an envelope around the garlic.
Drizzle with olive oil and enclose in foil. Roast until very
tender and lightly browned, about 30 minutes. Cool slightly
before squeezing out cloves and smashing them.
3. Bring a large pot of water with a steamer basket to boil over
medium-high heat. Steam cauliflower until it is very tender,
about 5 to 7 minutes. Remove cauliflower to a large mixing
bowl and mash with a fork to reach desired consistency.
(For a smoother consistency, add half or all of the caulifl ower
to the bowl of a food processor and process until smooth.
Return to mixing bowl before continuing.)
4. Add peeled and smashed roasted garlic cloves, butter, and
1 tablespoon of the chives to cauliflower and stir to combine.
Serve, garnished with remaining 1 tablespoon chives.
228 MARIEL’S KITC HEN
Wi n t e r 229
Spinach and Mushroom Lasagna
SERV ES 4
Substitute
Gruyère or goat 9 (6-inch) Spinach Pancakes (pg. 30)
cheese for the
mozzarella. Mushroom Layer: