I am always trying to come up with ways to create delicious recipes that are made from healthy ingredients. This recipe tastes so rich and satisfying – like eating buttery mashed potatoes – yet its main ingredient is roasted cauliflower. There are no added saturated fats and it has lots of flavor. To give the dish its richness, I use one medium potato and some extra virgin olive oil. To give it depth I add a perfect combination of dijon mustard and freshly chopped rosemary. I also add a pinch of red pepper flakes to mine for a little bit of heat, however that’s of course always optional. This dish is is perfect plated underneath or along side of any grilled meat or fish. So yummy and such a great healthy substitute for the usual heavier starchy sides.
RECIPE TUNES (because everything is always better with music)
- 1 large cauliflower
- 1 medium potato
- .75 oz fresh rosemary (one small bunch) OR 2 TBSP dried crushed rosemary from a jar
- 1-2 tablespoons dijon mustard
- 1-2 teaspoons crushed garlic
- 2 pinches kosher salt
- 2 pinches black pepper
- 3/4 cup extra virgin olive oil
- 1/2 tsp red pepper flakes (optional but encouraged)
- Preheat your oven by turning on the broil setting. If you have high vs. low use high. If you don’t have a broiler set the temperature between 500 F to 550 F (260 – 290 C.)
NOTE: Electric ovens in North America have a separate heating element inside them at the top, which comes on when “broil” is chosen on the oven dials.
- Cut up your head of cauliflower as seen here.
- Put your cauliflower in a bowl and drizzle it with your olive oil enough to lightly coat it all. Add a big pinch of salt and pepper. Toss it well and place it on a baking sheet.
- Broil it for about 8-10 minutes then toss it and broil another 8-10 minutes until it is slightly charred. NOTE: Every oven is different so keep an eye on it so it doesn’t char too much, but some char as seen here adds amazing flavor.
- While the cauliflower is broiling, poke your potato with a fork on all sides a few times and microwave it for 10 minutes. Turn over the potato and microwave it for another 5 minutes. (If you have a very large potato cook 10 minutes both sides.) It should be cooked all the way through when done.
- When your cauliflower and your potato are both done and have cooled for a few minutes, place them in your food processor. I leave the skin on the potato both for its nutrients and for the flavor and texture. (It is okay if they are still a little warm when you combine them, you just don’t want them piping hot.)
- Finely chop your rosemary and add it to your cauliflower and potato or add dried rosemary if that is what you have.
- Add one heaping tablespoon of dijon mustard, your red pepper flakes, your garlic and whats left of your olive oil to everything and pulse it all until it is a smooth consistency.
- Taste and add more dijon mustard and/or salt, pepper or olive oil until it is exactly how you love it.
NOTE: The larger your cauliflower is, the more dijon mustard and olive oil you may need to get the perfect bite.
- Serve with your main course and ENJOY!!