Cauliflower Puree with Garlic, Onions and Goat Cheese

Cauliflower is one of the world’s most versatile vegetables. Not only does it make a perfect pizza crust and a tasty fried rice, it’s also a surprisingly delicious alternative to traditional mashed potatoes!

Serving mashed cauliflower in lieu of potatoes is an easy way to lighten up your meal, and is a great solution for those of you who need to avoid starches. The sauteed onions and garlic give it a mellow, slightly sweet flavor that balances the strong flavor of the cauliflower and the tangyness of the goat cheese quite well.  

Ingredients
  1 head cauliflower, chopped into florets
  1 tsp minced garlic
  2 tsp butter, softened
  1/2 to 1 tsp herb of choice – I used rosemary, but thyme or chives would work well too
  1/3 to 1/2 cup goat cheese
  Sea salt & Blackpepper to taste

Method
1. Preheat the oven to 350º F and lightly grease an 8″ x 8″ baking dish (a deep-dish pie plate will work as well).
2. Add cauliflower to a large flat-bottomed skillet or saucepan with enough water around the cauliflower so that it is halfway covered.  Bring to a boil, reduce heat to simmer, cover tightly and let steam until cauliflower is tender, about 10-12 minutes. 
3. Add the onions and cook, stirring frequently, until they are soft and translucent but not brown, about 7 – 8 minutes. Add the garlic and cook, stirring frequently, for another minute or two. Remove from heat and set aside.
4. Drain the cauliflower well and place it in a food processor or blender with the goat cheese; process to a smooth purée. Add the onion/garlic mixture and pulse a few times to blend it in with the cauliflower – don’t over-mix. Taste; season with salt and pepper.
5. Pour the cauliflower mixture into the prepared dish; bake for 15 minutes, or until and the top is beginning to brown slightly.
6. Serve immediately.