Smashed Cauliflato Side (Garlic Olive Oil)
/Side Dish Club recipes were designed to be produced by weight in grams so that nutrition information could be calculated so you will need a scale to replicate them.
Each recipe produces four servings for a side dish next to a main dish. This size is 115 grams or about 4 ounces (1/4 lb) in weight and about 3/4 cup in volume. For a full meal, you would double the serving size, and this recipe would produce two.
This recipe is inspired by my husband who loves garlic mashed potatoes, but I wanted to sneak in some veggies!
What you will need:
1 fresh cauliflower
2 white rose potatoes
2 medium sized raw carrots
5 medium sized asparagus spears
Small package of frozen baby peas
Small bunch of Italian parsley
Grated parmesan cheese
Garlic olive oil
Extra virgin olive oil (EVOO)
Kosher salt
For measuring you will need a scale. I suggest the following to get prepared.
Set your scale on the counter and turn it on.
Make sure it is set to grams.
Set a large bowl on the side to hold all of your measured ingredients.
Set a smaller container on the scale to collect your individual ingredients.
Tare out the scale to remove the weight of the container on the scale.
Steam the cauliflower and potatoes:
Prepare a steamer (e.g. pan with steamer basket with water underneath).
Measure out 160 grams of cauliflower florets, cut into pieces. Place the pieces into the steamer basket.
Measure out 100 grams of white rose potato (unpeeled), cut into small pieces. Place the pieces into the steamer basket.
Cover the pan and place on high heat. Steam cauliflower and potato until very fork tender all the way through.
Place the cauliflower and potato in a colander to drain until it is time to smash them.
Roast the carrots and asparagus.
Cut carrots and asparagus into bite sized pieces. Toss them in extra virgin olive oil and a dash of sea salt.
Spread each out on separate baking dishes and place into 375 degree oven.
Roast for 10-15 minutes until fork tender.
Remove from oven and set aside. You will be measuring out how much of this will go into the recipe later. It is hard to guess how much of a roasted vegetable you will get from a raw vegetable. For nutrition purposes, the roasted vegetable is weighed and added, but if you have a little more or less at the end, feel free to use if you do not mind variation in the nutrition information.
Prepare Peas.
Place frozen peas into hot water until fully defrosted. Drain and allow to dry. When dry measure out 38 grams and set aside.
Prepare Italian Parsley.
Wash parsley and lay out to dry.
When dry, remove leaves from stems and measure out 40 grams of leaves.
Chop leaves and set aside.
Smash the cauliflato.
Place steamed cauliflower and potato in large mixing bowl.
Measure out 38 grams of garlic olive oil and add to the bowl.
Using a hand smasher, smash the contents until fully mixed and mashed.
Assemble remaining ingredients.
Add the following to the bowl:
measured baby peas
measured chopped Italian parsley
Measure out 50 grams of roasted carrots
Measure out 38 grams of roasted asparagus
Measure out 38 grams of grated parmesan cheese
Add salt and pepper to taste if you like.
Mix all ingredients together and serve warm.
P.S. It is good cold too the next day!
Nutrition Facts.
