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Bring a large pot of sea-salted water to a boil. Steam or boil your cauliflower for 20 minutes or just until soft.
Season with a little extra sea salt, smoked paprika, chili flakes, and freshly cracked pepper if desired.
..
Mashed Cauliflower with Garlic Roasted Chickpeas
The perfect {simple} holiday side dish that just might become a favorite!
A truly special and unique side to serve throughout this upcoming celebratory season.
I completely adore this simple dish! Creamy mashed cauliflower with a special topping thanks to the crispy flavorful roasted chickpeas sprinkled on top.
❓ What’s your favorite way to eat cauliflower – mashed like this recipe, transformed into pizza crust, roasted whole, or as a delicious side dish!?
💡 Cauliflower has a lot going for it. Not only is it one of the most versatile veggies, but it also contains some of every vitamin you need, as well as a healthy dose of fiber.
💦 Not bad for a veggie that’s 92% water!
💪🏾 Cauliflower is rich in antioxidants, low in carbs and calories .. PLUS it has protective qualities to guard against cancer and heart disease! It’s also a good source of choline, which helps your metabolism, cell health, and supports many processes in your body.
Cruciferous veggies such as broccoli, cauliflower, Brussels sprouts, bok choy, kale, arugula, cabbage, and collard greens, are loaded with fiber, folate, vitamin C, E, K.
Vegetables keep you full and satisfied and help to support your blood sugar levels when eaten with a meal.
✅ Because of its mild taste, it can be added to a number of recipes to replace less nutrient-dense, higher-carb ingredients.
👩🏾🍳 It can be used a ton of different ways in your meals – steamed or roasted, turned into “rice,” mashed like
potato, or even shredded and used in bread and pizza crust!
REFERENCE:
HealthLine
🐄 Use ANY milk of your choice. My personal preferences for this dish are unsweetened coconut milk, unsweetened almond milk, or unsweetened cashew milk. Cow’s milk or cream work wonderfully too!
🧈 How To make your own Ghee:
🧄If you’re a garlic lover (like me!) Then you’re really going to enjoy this garlic infused chicken! Don’t be shy with the garlic…add additional cloves to your heart’s desire.
Ingredients:
-
2 heads cauliflower, cut into large florets
-
3 Tbsps grass fed butter or ghee
-
1/4 cup milk of choice (see notes above)
-
sea salt & cracked pepper
For the chickpeas:
-
1 x 14 oz jar chickpeas or garbanzo beans, drained
-
1 Tbsp avocado oil or olive oil
-
3 tsps smoked paprika
-
1 tsp red pepper chili flakes
-
4 fresh garlic cloves
Instructions
Preheat your oven to 400 degrees f. Line a large baking sheet with parchment paper.
Bring a large pot of sea-salted water to a boil. Steam or boil your cauliflower for 20 minutes or just until soft.
Drain very well, allow to cool, and then using a tea towel, gently squeeze out as much moisture as you can.
Meanwhile, take your drained chickpeas and dry them with a paper towel. Lightly rub them to loosen the outside shells.
Toss chickpeas in oil, paprika, and chili flakes and lay them on your prepared baking sheet, along with the full cloves of garlic.
Place in your preheated oven and roast for 25-30 minutes or until crispy. Set garlic cloves aside to add to your cauliflower mash.
Transfer the cooled cauliflower, butter, roasted garlic cloves, and your milk of choice to a blender or food processor. Process just until smooth and creamy.
Pour this purée nicely into a large serving bowl and top with chickpeas as shown.
Season with a little extra sea salt, smoked paprika, chili flakes, and freshly cracked pepper if desired.
Enjoy!
❤️Love, Rachel
Mashed Cauliflower with Garlic Roasted Chickpeas
Persons
4
Ingredients
- 2 heads cauliflower, cut into large florets
- 3 Tbsps grass fed butter or ghee
- 1/4 cup milk of choice (see notes above)
- sea salt & cracked pepper
For the chickpeas:
- 1 x 14 oz jar chickpeas or garbanzo beans, drained
- 1 Tbsp avocado oil or olive oil
- 3 tsps smoked paprika
- 1 tsp red pepper chili flakes
- 4 fresh garlic cloves
Instructions
- Preheat your oven to 400 degrees f.
- Line a large baking sheet with parchment paper.
- Bring a large pot of sea salted water to a boil. Steam or boil your cauliflower for 20 minutes or just until soft.
- Drain very well, allow to cool, and then using a tea towel, gently squeeze out as much moisture as you can.
- Meanwhile, take your drained chickpeas and dry them with a paper towel. Lightly rub them to loosen the outside shells.
- Toss chickpeas in oil, paprika, and chili flakes and lay them on your prepared baking sheet, along with the full cloves of garlic.
- Place in your preheated oven and roast for 25-30 minutes or until crispy. Set garlic cloves aside to add to your cauliflower mash.
- Transfer the cooled cauliflower, butter, roasted garlic cloves, and your milk of choice to a blender or food processor. Process just until smooth and creamy.
- Pour this purée nicely into a large serving bowl and top with chickpeas as shown.
- Season with a little extra sea salt, smoked paprika, chili flakes, and freshly cracked pepper if desired.
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