Categories: Sides

Ingredients

• Kosher salt
• 1 large head cauliflower, broken into florets
• 1 cup ricotta
• 4 tbsp butter
• 3 tbsp Roasted Garlic (see recipe), plus more for garnish
• 2 tbsp Roasted Garlic Oil (see recipe)
• Black pepper

Directions

1. Bring a large pot of water to a boil and salt it until it tastes good. Add the cauliflower and cook until you can easily pierce it with a fork, 15 to 20 minutes. Drain it in a colander, then spread the cauliflower out on a paper towel to soak up extra moisture (you want it to be as dry as possible).

2. Working in batches, place the cauliflower in a food processor with the ricotta, butter, roasted garlic, garlic oil, 1/4 tsp pepper and 1 tsp salt and process until almost smooth, but some chunks remain, 20 to 30 seconds. Season to taste with more salt and pepper. Garnish with more cloves of roasted garlic and serve warm.

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