I never thought of cauliflower as comfort food, but roasted up with some garlic and I’m looking for my PJs and slippers. And not only is it healthy, it doesn’t leave you with that lethargic, bloated, “why did I have that second helping” feeling.
Ingredients:
- 1 Head of cauliflower, cut into florets
- 1 Russet potato, peeled and cut into 1” cubes
- 4 Cloves garlic unpeeled
- Chicken broth (or vegetable if want to keep vegetarian)
- 3 tbsp olive oil, divided
- salt & pepper to taste
Directions:
- Preheat the oven to 400F degrees
- Place cut cauliflower and potato on rimmed baking sheet
- Add 2 tbsp olive oil and salt & pepper on veggies, toss to coat
- Roast in oven until veggies are fork tender ~25 minutes
- While veggies are in oven, roast whole unpeeled garlic in cast iron skillet on med high heat for ~6-7 minutes
- Put cauliflower, potato and peeled garlic in food processor
- Add 1 tbsp olive oil and turn on low
- Pour in broth slowly through the top until purée reaches desired consistency
- Taste and if necessary add more salt and pepper
Be Healthy & Enjoy!
Coach Flawesome👩🏻‍