Take a break from mashed potatoes and try this delicious side dish. An easy dish that goes with everything.

INGREDIENTS

4 large cloves of garlic

6 lb. head of cauliflower, cut into florets

4 tbsp. butter

1/2 cup whole milk ricotta cheese

olive oil

chopped chives

Kosher salt and pepper

INSTRUCTIONS

1. Preheat oven to 400 F.
2. Cut off the tip of each garlic clove ( just enough to be exposed). Place on a piece of foil and drizzle with olive oil. Wrap the foil tightly and place on a baking sheet.
3. Roast the garlic for 10-12 minutes or until soft when pressed.
4. Cook the cauliflower florets in salted water for 8-12 minutes or until fork tender. Drain over a strainer and lay flat on a large baking sheet lined with several layers of paper towel. Tap the baking sheet a few times on the countertop to get as much water as possible out of the cauliflower.
5. Then quickly place the cauliflower in a food processor, ( or high speed blender) with roasted garlic, butter, and ricotta. If need be this can be done in batches. Season with salt and pepper to taste. Puree until smooth and creamy. Garnish with chopped chives and serve warm.

note: I used riced cauliflower to prepare this dish and it came out fine

Bon Appetit