Roasted Mashed Cauliflower


I love how sweet cauliflower gets when it’s roasted. Quite a different taste from a flowerette on a crudite platter. I’m not a fan of this vegetable in it’s raw form. It’s as if it’s not even the same vegetable, I don’t care how much dip you swirl it through. But when it’s cooked, it is delicious. Cauliflower can be used in a variety of ways and if you are a fan of mashed potatoes but not the calories, try this recipe. This is a perfect companion to my Brisket with Carmelized Onion & Marsala Sauce. But it would be great with just about anything from Pan-Fried Chicken Cutlets to burgers.




  • 1 head cauliflower
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper
  • 1 1/2 cups chicken broth
  • 1/4 teaspoon salt
  • Black pepper
  • Parmesan cheese

Separate the cauliflower into small flowerettes (see Macaroni and Cauliflower Soup). Spread on a baking sheet.
Drizzle with olive oil, season with salt and pepper and toss well.


Roast in 350* oven for approx. 45 minutes. Cauliflower should be lightly golden and tender.
Transfer to a blender. Add chicken broth, salt and a few grinds of black pepper.  Blend until desired consistency.
Season with salt and pepper to taste.
A few shavings of Parmesan complete this simply satisfying side dish.

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