Talley Farms Fresh Harvest


Cauliflower, Roasted & Mashed

Much healthier than mashed potatoes!


  •  raw cauliflower

  • 2 tablespoons olive oil
  • Milk or cream, or whatever you use when you make mashed potatoes – about 1/4 cup
  • salt and pepper
  • minced garlic (a clove or two)
  • ½ bunch of chives, minced for garnish


Preheat oven to 350 degrees F.

Break the cauliflower up into florets, or just chop. On a sheet tray, spread the florets with the oil, season with salt and pepper. Bake until tender, about 15-20 minutes. Meanwhile, combine milk and garlic in a medium saucepan over medium heat. Bring to a simmer. Transfer cauliflower to a regular blender or food processor. Add milk mixture. Secure top on blender and puree mixture until smooth. If mixture is too thick, thin by adding more milk. Season with salt and pepper, to taste. Serve in a large serving bowl topped with minced chives.

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