Potato, Roasted Garlic, and Cauliflower Purée
Here's an easy (like Lionel Ritchie on a Sunday morning easy) and nutritious (cauliflower, roasted garlic, and potato? Kazowie!) side dish for you. Core and cut half of a cauliflower into florets while four cloves of garlic in foil roast in a 350 degree oven. Peel and cut one large russet potato into one inch chunks. Put the cauliflower and potato into salted boiling water with a sprig of rosemary for ten minutes, or until things are fork tender. Remove from the water and let drain and cool in a colander until the garlic is smelling done. If it's taking too long, kick it up to 400 degrees and keep a nose on it.
When the garlic is done, put the potato, cauliflower, and the squeezings from the roasted garlic into a blender along with one tablespoon of unsalted butter, half cup of the boiled water and a half cup of half and half (that's a lot of halves), or heavy cream. Blend it all until smooth.
The result is light and creamy, yet still hearty tasting. You'll love it. Trust me.
1 Russet potato, peeled and cut into 1 inch chunks
1/2 Cauliflower, cored and cut into florets
4 Cloves of garlic, peeled
1/2 Cup boiled water reserved from boiling the potatoes and cauliflower
1/2 Cup half and half or heavy cream
1 Sprig rosemary
2 Tablespoons salt