Never miss a beat Enter your email to subscribe Subscribe I understand that by providing my email address, I agree to receive emails from UPMC. I understand that I may opt out of receiving such communications at any time. Living and Wellness Video Recipe: Roasted Garlic and Ricotta Mashed Cauliflower By UPMC, March 27, 2018 Comfort food doesn’t have to be unhealthy. Packed with vitamin C, K, and B6, cauliflower turns this creamy side dish into a healthy addition to any meal. Prepare this accompaniment in 6 easy steps. Roasted Garlic and Ricotta Mashed Cauliflower Cooking Time: 20 MinutesRecipe Serves: 4 Ingredients 2 large garlic cloves 3 lb. head of cauliflower, cut into florets 2 Tbsp. butter ¼ cup ricotta cheese Chopped chives, for garnish Olive oil Kosher salt and black pepper Instructions Preheat the oven to 400 degrees F. Cut off the tip of each garlic clove. Place in a piece of foil and cover with olive oil. Wrap the foil tightly and place on a baking sheet. Roast the garlic for 10-12 minutes or until soft. Remove and let cool before peeling. The garlic should easily pop out of their skins when pressed. Cook the cauliflower florets in salted water for 8-12 minutes or until fork tender. Drain and then lay flat on a large baking sheet lined with several layers of paper towel. Tap the baking sheet couple times on the countertop/table to get as much water as possible out of the cauliflower. Then working quickly, place the cauliflower in a food processor with roasted garlic, butter and ricotta. Season with salt and pepper, to taste. Purée until smooth and creamy. Garnish with chopped chives and serve warm.