Zesty Garlic Cauliflower Mash

Zesty Garlic Cauliflower Mash

Yields: 4-6 servings

Time: 45 minutes

INGREDIENTS

• 1 large head of cauliflower, rinsed and cut into florets

• 4 garlic cloves, minced

• 3 tablespoons olive oil

• 1/2 teaspoon sumac

• 3 tablespoons tahini

• zest of 1/2 lemon, about 1/2 tablespoon of lemon zest

• 2-4 tablespoons of reserved cauliflower cooking water

Garnish (Optional)

• Blistered Tomatoes

• Tahini Drizzle

• Olive Oil Drizzle

• Chopped Parsley

DIRECTIONS

To prepare the cauliflower:

1. Rinse your cauliflower well and chop it into even florets. Remove the stem and set the chopped florets aside.

2. Set a big pot of water to boil. Once boiling, heavily salt the water with kosher salt and bring it back to a boil. Add the cauliflower and cook until fork-tender, about 15-20 minutes.

3. While the cauliflower cooks heat the olive oil in a small skillet over medium heat. Once heated, add the garlic and saute (try not to burn the garlic. If you do, that’s okay! WE LOVE CRUNCHY BITS)

4. Add the sumac to the skillet and toast slightly, about 30 seconds, until fragrant. Remove from heat and set aside.

5. Once the cauliflower is cooked, save about 1/2 cup of the cauliflower cooking liquid and drain the rest. using a potato masher, an immersion blender, or the old trust FORK, mash the cauliflower to your desired consistency. I prefer mostly smooth with some chunks because the texture is ESSENTIAL.

6. Once the consistency of your dreams has been achieved, add the tahini, garlic-sumac infused olive oil, and about 2 tablespoons of reserved water (to start). Stir until combined. Add more reserved water, 2 tablespoons at a time, until smooth.

7. Stir in the lemon zest and add salt and pepper, to taste.

8. Plate and garnish with tahini, olive oil, sumac, and parsley or blistered tomatoes

9. Dive in!

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NOTES

Blistered Tomatoes

Ingredients

• 1-dry pint cherry tomatoes

• 3 tablespoons olive oil

• 4 garlic cloves, minced

• zest of 1/2 lemon, about 1 teaspoon

• 1/4 teaspoon cumin

• 2 tablespoons chopped parsley

• salt and pepper, to taste

  Directions

  1. Heat a medium-sized skillet over medium heat with 3 tablespoons of olive oil

  2. Add the minced garlic and saute until softened and fragrant, about 2 minutes. Don't let the garlic burn.

  3. Add the cherry tomatoes. Sprinkle with a pinch of salt (this will help the tomatoes to release their juices and succumb to the heat. Once they begin to wilt, add in the zest of the lemon and cumin.

  4. Cook for another 5-6 minutes, or until the tomatoes have begun to blister and release their juices. I like to use a fork to mash the tomatoes slightly after they cook for about 3-4 minutes.

  5. Add the chopped parsley. Season with salt and pepper, to taste.