Eosinophilic Esophagitis Friendly Creamy Roasted Garlic Cauliflower Mash
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Learn more →Ingredients
4 servings
- 1 head garlic
- 2 tbsp olive oil, divided
- 1 large head cauliflower (about 2 lb), cut into florets
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¼ cup full-fat coconut milk
- ¾ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the garlic head cut-side up on a small piece of foil, drizzle with 1 tbsp of the olive oil, and wrap tightly. Roast for 35–40 minutes, until the cloves are deeply golden and completely soft when pressed.
- 2
While the garlic roasts, fill a large pot with 1–2 inches of water and bring to a boil over high heat. Place the cauliflower florets in a steamer basket set over the boiling water, cover, and steam for 12–15 minutes, until completely tender and a fork slides through with no resistance.
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