Roasted garlic cauliflower puree
This went with the Beef cheeks.
1 head cauliflower, washed
1 head garlic, roasted (see note below)
4 tbsp unsalted butter
1 cup chicken broth
1/2 tsp each salt and pepper
1/4 tsp each fresh rosemary and thyme, minced
This is a relatively quick recipe, except for roasting the garlic, which takes about 45 minutes. To do so, pre-heat your oven to 350 degrees, cut the first 1/5 off the head of garlic, drizzle with about 1 tsp olive oil, then loosely wrap in tin foil. Bake for 45 minutes or the cloves start to turn light brown and translucent. Let the garlic cool for a few minutes then grasp the bottom of the head of garlic and squeeze the garlic through the openings you cut earlier.
Coarsely chop your cauliflower and place in a pot. Pour the chicken broth in with it. Bring to a boil on high heat, then cover and reduce the head to med/low.
Steam the cauliflower until soft, about 10-15 minutes.
train the cauliflower, retaining the chicken broth you used to steam it.
In a food processor, combine the cauliflower with the remaining ingredients, minus the chicken broth.
Process the cauliflower until smooth, adding some of the retained chicken broth if needed, until smooth. You may need to scrape down the sides of the processor to make sure everything gets evenly mushed.
Served under a beef cheek!