FAIRWAY, KS (KCTV) -
Roasted Garlic, Cauliflower and Potato Bake 2 lbs. Yukon Gold Potatoes 1 large head of Cauliflower 1 large head of Garlic Extra Virgin Olive Oil 1 small log (4-6 oz) Herbed Boursin Cheese 1/2 cup (1 stick) Unsalted Butter 1/4 - 1/2 cup Whole Milk, or Half and Half, or Heavy Cream (plus maybe a little more) Salt and Pepper to taste Directions: 1. Peel, dice and boil the potatoes until fork tender. Drain and put them back into the same pot they were boiled in. **Note: I like to boil my potatoes in chicken broth seasoned with salt and pepper for extra flavor!** 2. CAREFULLY cut the top 1/4-1/3 of the garlic bulb off, exposing all of the cloves. Sprinkle with extra virgin olive oil, salt and pepper and wrap loosely, but generously in foil. Turn oven to 400° and place garlic in the cold oven and let it roast as the oven comes to temp. Roast for about 20 minutes or until the garlic is fragrant and the cloves are caramel in color (Leave the oven on at 400°). Let cool about 5 minutes, the using a paper towel folded in half, squeeze the garlic bulb (cut side down) until all of the cloves come loose from their jackets. Chop. 3. Cut the cauliflower into large chunks and boil in salted water or chicken broth until fork tender. Drain. 4. Add the cauliflower and roasted garlic to the pot with the potatoes. Cut chunks of the butter into the pot. Add 1/4 cup of milk, or half and half, or heavy cream. Mash together until desired texture and thickness, adding more liquid as needed. Stir or mash in the boursin cheese. Season with salt and pepper, TASTE. 5. Spread the potato mixture into a buttered baking dish. Bake in the still hot 400° oven until lightly golden brown on top. Remove from oven, sprinkle with freshly chopped parsley.
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