Recipe: Cauliflower Mash with Roasted Garlic and Caramelized Onions (food processor)

CAULIFLOWER MASH WITH ROASTED GARLIC
AND CARAMELIZED ONIONS

1 head garlic
2 tsp plus 1 tbsp extra-virgin olive oil
2 cups thinly sliced sweet onions (eg. Vidalia)
2 tsp packed brown sugar
1 tsp balsamic vinegar
1/2 tsp ground cinnamon
1 small head cauliflower, leaves and core discarded (about 1 3/4 lb/800 g florets)
1/2 tsp salt, plus more to taste
1/4 cup vegetable or chicken stock
1/8 tsp freshly ground pepper
Chopped fresh parsley to taste

Wrap garlic in foil. Roast in preheated 425 degree F oven 30 minutes or until tender. When cool enough to handle, squeeze cloves into food processor bowl. Set aside.

Heat 2 teaspoons oil in medium non-stick skillet on medium-high heat. Add onions. Cook, stirring frequently, until golden, about 5 minutes.

Stir in sugar, vinegar and cinnamon. Reduce heat to medium-low and cook until onions are soft and brown, about 10 minutes. Set aside.

Put cauliflower in large pan. Add just enough water to cover. Add 1/2 teaspoon salt. Bring to boil on high heat. Reduce heat to medium and boil 10 minutes or until tender. Drain well.

Add hot cauliflower to food processor bowl with garlic. Add stock, remaining 1 tablespoon oil and pepper. Puree until smooth. Season with salt.

Transfer cauliflower mixture to serving dish. Top with onions. Garnish with parsley.

Makes 6 servings
Adapted by Susan Sampson from source: Rose Reisman's Secrets for Permanent Weight Loss by Rose Reisman and Marla Shapiro