This is delicious! The fact it’s made of out cooked caulis makes it extra amazing because, you know, veggies. The ricotta and roasted garlic and butter make it special, and I will even be so bold to say that not only will you not miss the potatoes but you will LOVE the cauliflower itself.
- 2¼ cups olive oil
- 30 large or 40 medium cloves peeled garlic (about 1¼ cups)
- 2 small heads cauliflower, broken into florets
- 1 cup ricotta cheese
- 4 tablespoons unsalted butter, room temperature
- 3 tablespoons stovetop roasted garlic cloves (recipe below), plus more for garnish
- 1 teaspoon kosher salt, plus more for boiling water and seasoning
- ¼ teaspoon freshly ground black pepper, plus more for seasoning
Make the Stovetop Roasted Garlic:
Combine the oil and garlic in a small saucepan. Turn the heat on medium-low and don’t turn it any higher, you impatient people! The oil will heat up slowly and the garlic will start to sort of fizz and sizzle after about 10-15 minutes.
Continue to cook the garlic until it slowly turns golden brown but stays really soft, 30-40 minutes longer (if it gets dark or develops a bubbly, sort-of hard outer layer, turn the heat down). Turn off the heat and let the garlic sit in the oil on the counter for another hour or two, or up to 24.
Strain the garlic from the oil and keep each one refrigerated separately in tightly sealed containers until ready to use. You can use the oil for dipping bread or drizzled on salad, roasted veggies, or even popcorn (before using, remove the oil from the fridge and let it come to room temperature or run the jar under warm water for 1 minute to liquefy).
Make the Cauliflower Mash:
Bring a large pot of salted water to a boil and cook the cauliflower until you can easily pierce it with a fork, 15-20 minutes. Drain in a colander, then spread the cauliflower out on paper towels to soak up extra moisture (you want it to be as dry as possible).
Working in batches, place the cauliflower in a food processor with the ricotta, butter, roasted garlic, salt, and pepper and process until almost smooth but a few chunks remain, 20-30 seconds. Season with more salt and pepper and serve warm garnished with additional roasted garlic cloves.