This easy, delicious, vegetarian dish can be put together from start to finish in as little as 10 minutes.
Courtesy of Chef Mark Cleveland
4 Servings
Boil the cauliflower, garlic, and potatoes in salted water until tender and fully cooked. Drain and cool slightly. Either peel the potatoes or score the skin into small pieces as shown in the video. Peel the garlic cloves and combine all the ingredients in a large bowl. Mash by hand or in a stand mixer. Load into standard or pouch bags.
Conventional Oven: Preheat the oven to 350° F. Cook for 20 to 25 minutes.
Microwave: Microwave on power level 9 for 4 to 5 minutes. Chef garnished prepared roasted shishito peppers, fresh herbs, sliced almonds, and blackened shallots.
Note: Ready. Chef. Go! bags allow for excellent texture in the microwave and fast high heat cooking in the oven. The results are always succulent and tender. You’ll taste the difference.
This easy, delicious, vegetarian dish can be put together from start to finish in as little as 10 minutes.
Courtesy of Chef Mark Cleveland
4 Servings
Boil the cauliflower, garlic, and potatoes in salted water until tender and fully cooked. Drain and cool slightly. Either peel the potatoes or score the skin into small pieces as shown in the video. Peel the garlic cloves and combine all the ingredients in a large bowl. Mash by hand or in a stand mixer. Load into standard or pouch bags.
Conventional Oven: Preheat the oven to 350° F. Cook for 20 to 25 minutes.
Microwave: Microwave on power level 9 for 4 to 5 minutes. Chef garnished prepared roasted shishito peppers, fresh herbs, sliced almonds, and blackened shallots.
Note: Ready. Chef. Go! bags allow for excellent texture in the microwave and fast high heat cooking in the oven. The results are always succulent and tender. You’ll taste the difference.
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