CAULIFLOWER MASH WITH CARAMELIZED ONIONS
AND ROASTED GARLIC
1 head of garlic, skin on
2 tsp. vegetable oil
2 cups of sliced sweet onions
2 tsp. brown sugar, packed
1 tsp. balsamic vinegar
1/2 tsp. cinnamon
11/2 lb. of cauliflower florets, chipped (about 6 cups)
1/4 cup of vegetable or chicken stock
1 tbsp. olive oil
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
Garnish: 3 tbsp. chopped fresh parsley
Preheat oven to 425 degrees F.
Wrap garlic in aluminum foil and bake 25 minutes, or just until tender. Cool, then squeeze out garlic. Set aside.
In a non-stick skillet sprayed with vegetable spray, heat oil over medium high heat and cook onions for 5 minutes.
Stir in brown sugar, balsamic vinegar and cinnamon. Reduce heat to medium low and cook until onions are golden, about 10 minutes.
Steam or boil cauliflower just until tender, about 7 to 5 minutes. Drain and place in a food processor with stock, olive oil, salt and pepper. Puree until smooth.
Stir in the onions and garlic until combined. Garnish with parsley.
Serves 6
Source: Rose Reisman's Secrets for Permanent Weight Loss by Rose Reisman
AND ROASTED GARLIC
1 head of garlic, skin on
2 tsp. vegetable oil
2 cups of sliced sweet onions
2 tsp. brown sugar, packed
1 tsp. balsamic vinegar
1/2 tsp. cinnamon
11/2 lb. of cauliflower florets, chipped (about 6 cups)
1/4 cup of vegetable or chicken stock
1 tbsp. olive oil
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
Garnish: 3 tbsp. chopped fresh parsley
Preheat oven to 425 degrees F.
Wrap garlic in aluminum foil and bake 25 minutes, or just until tender. Cool, then squeeze out garlic. Set aside.
In a non-stick skillet sprayed with vegetable spray, heat oil over medium high heat and cook onions for 5 minutes.
Stir in brown sugar, balsamic vinegar and cinnamon. Reduce heat to medium low and cook until onions are golden, about 10 minutes.
Steam or boil cauliflower just until tender, about 7 to 5 minutes. Drain and place in a food processor with stock, olive oil, salt and pepper. Puree until smooth.
Stir in the onions and garlic until combined. Garnish with parsley.
Serves 6
Source: Rose Reisman's Secrets for Permanent Weight Loss by Rose Reisman
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Side Dishes - Vegetables
Side Dishes - Vegetables
- Scallop Corn
- Grilled Summer Squash with Fresh Rosemary
- Oven Roasted Cabbage (cabbage slices with spicy apple seasoning)
- Celery Root and Chickpea Puree
- Harvard Beets (using canned beets, repost)
- Roasted Veggies (3 combinations)
- Peas and Pearl Onions
- Chargrilled Mediterranean Vegetables (grill pan)
- Zucchini and Cheese Skillet (with tomatoes and bread crumbs)
- Trish Riche's Summer Squash Casserole
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute