Lots of things captured my attention when I saw the original recipe here. First the roast chicken, my favorite and second a new take on the traditional  (starchy) mashed potatoes – also known as my weakness.

Although I love the idea of spending some time working with a whole chicken, flavoring it up and by the way kudos to those of you who have the time to do it, I think I am going to stick to experimenting this recipe with organic chicken breasts from my local ‘nutty healthy’ grocery store or simply buying an already roasted chicken from their ‘nutty healthy’ bakery.

Anyway, the mashed cauliflower is simple and easy to make and for sure an amazing alternative to the traditional mashed potatoes.

While I work out my weekly menu – aiming to gluten-free myself – I have to say this meal will become a weekly must. 🙂

Truffled Cauliflower Mash (serves 4-6)

• 2 heads of cauliflower, cut into florets
• 1 onion, cut in half and sliced
• 2 cloves of garlic, peeled and cut in half
• 1/2 cup olive oil
• 2 TBS fresh thyme
• 1-2 TBS truffle oil (this amount can vary according to how strong you want the truffle flavor to be)
• salt and pepper

Preheat oven to 375F. On a foil lined baking sheet toss the cauliflower, onion, and garlic with the olive oil. Spread into a single layer and generously sprinkle salt and pepper.

Place in oven and roast for about 45 minutes or until the veggies start to slightly caramelize.

Remove from oven and carefully pour roasted veggies into a high speed blender. Add thyme and blend until it is a smooth but thick consistency. (If it is too thick you can add some veggie stock). Pour into a bowl and stir in truffle oil and add more salt and pepper if needed.

Click here for the herb roasted chicken recipe

{cauliflower mash recipe and photo credit – click here}