Roasted Cauliflower Mashed Potato Bites Sp5 Recipes

Steps:

• For the cauliflower: Preheat the oven to 400 degrees F.
• Combine the cauliflower, olive oil, garlic and salt in a large bowl. Place in an ovenproof skillet or rimmed baking sheet and roast until golden and tender, about 20 minutes.
• For the saffron beurre blanc: Combine the white wine, cream, garlic, olive oil and lemon juice in a medium skillet over medium heat. Bring to a low simmer, then add the salt and saffron. Slowly whisk in the butter, one piece at a time, to emulsify into a sauce. Pour the sauce through a strainer and set aside.
• Arrange the roasted cauliflower on a platter. Place the cilantro around the cauliflower. Dot with sriracha (more or less to your taste). Drizzle with a few tablespoons beurre blanc (extra beurre blanc will keep in the refrigerator up to 2 days).

Steps:

• Pre-heat oven to 375F and line a baking sheet with parchment paper.
• Cut cauliflower in small florets and place in a bowl.
• Add Olive Oil to cauliflower and mix well until all the florets are well coated.
• Bake cauliflower florets for 25 minutes.
• Place warm cauliflower in a food processor and pulse about 20 times creamy.
• Transfer cauliflower into a bowl add mashed potatoes, parmesan cheese and beaten eggs and mix well until well combined.
• Grease a 12 muffin, muffin tin with olive oil and spoon the cauliflower potato mixture into it. Sprinkle the top with parmesan cheese.
• Bake at 375 for 20 minutes, let them cool before taking bites out of muffin mold.

Steps:

• In a large bowl, combine the cauliflower, oil, garlic and Greek seasoning. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring occasionally., Transfer cauliflower to a large bowl. Mash cauliflower with cheese, sour cream, bacon and butter. Transfer to a greased 8-in. square baking dish. Bake at 350° for 25-30 minutes or until heated through.

Steps:

• In a casserole of boiling salted water, cook diced potatoes, cauliflower, garlic until vegetables are tender.
• Drain and mash with hot heavy cream and butter. Salt and pepper.