Autumnal Mash with Crispy Brussels Sprouts

Prep Time 10

Servings 4

Note: for ease of cleanup you can line a rimmed baking sheet with either parchment paper or a silicone Silpat® baking mat

1 medium cauliflower head, roughly chopped (save the leaves to use as a green vegetable in another dish)
2 Gala apples, peeled, cored and roughly chopped
2 large shallots, cleaned and roughly chopped
1 tablespoons fresh rosemary leaves, minced
2 tablespoons extra virgin olive oil , divided
Sea salt and black pepper, to taste
1 pound Brussels sprouts, washed, trimmed, and halved
2 garlic cloves, finely minced
2 tablespoons organic whole cream
2 tablespoons organic unsalted butter
½ cup pistachios, shelled and roughly chopped

Preheat oven to 375°F, prepare rimmed baking sheet
Add cauliflower, apple, shallots, rosemary, sea salt, pepper, and one tablespoon olive oil to a large bowl. Toss to combine.
Spread this mixture onto baking sheet, place in over and roast until the cauliflower is fork tender, 25-30 minutes
To prepare Brussels sprouts:
Heat the remaining olive oil in a large pan over medium heat.
Add the garlic. Cook, stirring frequently, until garlic is fragrant, less than 1 minute
Add Brussels sprouts. Cook, stirring occasionally, until they are crispy and starting to brown, about 15 minutes.
To assemble:
When cauliflower mixture is finished, place in a large mixing bowl.
Add cream and unsalted butter and mash (with a potato masher or an immersion blender) until smooth.
Spread the mash in a large serving dish, top with the Brussels sprouts, and garnish with pistachios.
Enjoy!