1 big head cauliflower or 2 mediums (separated it into florets)
¼ cup olive oil
1 medium head shopped garlic
coarse salt and fresh pepper
the zest of one lemon (just the yellow, not the pith)
1 fresh lemon juice
4 tablespoons butter
½ cup tablespoons heavy whipping cream or unsweetened soy milk
6 oz. shredded Parmesan cheese
Preheat oven to 400 degrees.
Mix olive oil and shopped garlic to form a paste.
Place the cauliflower florets on the baking pan. Using your hands rub the cauliflower with the garlic-oil paste. Spread the cauliflower out in one layer. Sprinkle generously with salt and pepper. Cook until fork tender 25 minutes – do not to overcook because your mash won’t be as creamy.
Place the cauliflower in a food processor or blender with the lemon zest, lemon juice, butter and heavy cream. Pulse until smooth and creamy adding more heavy cream as needed. Continue processing until fluffy. Place mashed cauliflower in a bowl and mix it with parmesan cheese. Serve immediately.
For cauliflower casserole, grease the same large baking pan generously with olive oil. Spread the cauliflower out in one layer in to the baking pan and stir evenly Parmesan cheese on top. Broil on high for additional 3-5 minutes or until parmesan cheese melts.
Goes great with Salmon Patties and your favorite salad.