Mashed Cauliflower


 

  • 1 head cauliflower
  • 2 spoonfuls ricotta
  • 2 cloves garlic
  • 1 tbsp butter
  • salt & pepper
  • cream (to taste)
  • chicken stock (as needed)

Chop up cauliflower into florets, cover in olive oil salt and pepper. Roast at 375 for an hour. Transfer to a pot on the stove with a bit of chicken stock and boil until soft. Add cream, butter, garlic, ricotta, salt and pepper as desired. Blend with immersion blender or put in food processor.

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