Maple Leaf

 

You can find cauliflower in the grocery store pretty much all year, but it’s really only “in season” in September, October and November. It’s usually white, but every now and then you’ll run across one that’s bright yellow or purple. If you do, buy it. Life is too short to only eat white cauliflower.

 

Garlic Mashed Cauliflower

 

1 head cauliflower, cut into large florets

1 tablespoon olive oil

1 clove garlic, peeled and crushed

1/4 cup grated parmesan

1 tablespoon cream cheese

1/2 teaspoon kosher salt

Freshly ground black pepper to taste

 

Steam cauliflower until tender; about 10 minutes. Meanwhile, heat oil in small saucepan; add garlic. Stir until garlic is softened, about 2 minutes. Remove from heat. Drain excess water from cauliflower and add to garlic, oil and remaining ingredients into large bowl. Crush with potato masher until uniform. Serve while still warm.