Cauliflower mash with roasted garlic and ricotta from Cravings: Recipes for All the Food You Want to Eat (page 162) by Chrissy Teigen and Adeena Sussman

  • cauliflower
  • ricotta cheese
  • garlic
  • olive oil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • EmilyR on November 21, 2020

    This was an interesting way to use up cauliflower and I'd gladly make it again.

  • julesamomof2 on November 09, 2020

    This was a nice, lighter alternative to mashed potatoes. I'm not sure the ricotta added much besides extra dairy and calories. I left out the butter entirely.

  • saregama on March 02, 2019

  • anya_sf on October 22, 2017

    "Best tasting cauliflower ever," said my husband. Despite being lower-carb than mashed potatoes, this isn't exactly diet food. So good though. The cauliflower is tender enough after about 10 minutes of boiling. I drained it in a colander, but didn't bother spreading it on paper towels. The tiny bit of extra water actually helped it puree more easily. Making the "roasted" (really oil-simmered) garlic and oil requires some advance prep, but isn't difficult, especially if you buy pre-peeled garlic cloves. You will not need all the garlic and garlic oil; I made half of that recipe and still have some left over for the charred and garlicky broccoli, which I plan to make next.

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