*

I was looking for an additional side to go along with a pork tenderloin and sautéed rainbow chard. Instead of mashed potatoes, I thought the cauliflower would be a much lighter choice. Well, that and the fact I didn’t have any potatoes in the house!

The confit garlic cloves added a softer and much sweeter garlic flavor along with a deep richness from the olive oil. It was the perfect complement to the char-grilled tenderloin and the heat brought by the red pepper flakes added to the sautéed chard. The thyme added a nice floral note that brought the whole dish together. I can also say, it’s quite delicious just on its own.

1 large cauliflower, cut into large florets
6 garlic cloves, confit or roasted
1/4 cup water* see note on cooking liquid
2 tablespoons fruity olive oil
1 teaspoon salt, plus extra for the cooking liquid
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme, plus extra for garnish

Add 2 cups of water to a stock pot and place a steamer or trivet in the bottom of the pot. Heat the water until it’s boiling. Add a teaspoon of salt to the water. Place the large florets in the pot and cover. Cook for 15-20 minutes or until the cauliflower is tender. Remove the cauliflower, and add to a blender or food processor, reserving the cooking liquid* to be used for thinning the purée. Initially, add 1/4 cup of the cooking liquid, 1 teaspoon salt, black pepper, and olive oil to to the blender or processor, and blend. If it’s too thick, add a little of the cooking liquid at a time to get the texture close to mashed potatoes.

Once that’s achieved, taste and adjust seasoning if necessary. Fold in the thyme and transfer to a serving bowl. Garnish with a thyme sprig or theme leaves.

Serves 4.

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