Courtesy Kristyne Starling, chef, Little Pine, Silver Lake, California
- 1 medium cauliflower (including stalk)
- ½ yellow onion, thinly sliced
- 5 cloves garlic, peeled
- 1 teaspoon kosher salt
- 1/3 cup extra-virgin olive oil
- 2 tablespoons margarine or olive oil
- ½ cup unsweetened almond milk
- Black pepper, to taste
Cut cauliflower into 1-inch chunks.
Preheat oven to 400˚F. In large bowl, toss cauliflower, onion and garlic with salt and extra-virgin olive oil. Spread on sheet pan in single layer. Roast, stirring once or twice, until cauliflower is tender and browned, about 1 hour. Purée vegetables in food processor with margarine or olive oil and almond milk. Blend until creamy. (Adjust almond milk, depending on how creamy you want the mash.) Add salt and pepper, to taste. Serves 4.
Thanks to the dish’s roasty flavors from the cauliflower and rich nuttiness from the almond milk, it begs for a lush, toasty California Chardonnay to match. This wine will hit the mark, with notes of honeyed apple, toasted almond and oak that match the flavors of the mash.