GARLIC MASHED CAULIFLOWER - ROASTED

INGREDIENTS

Roasted Garlic:

• 1 head garlic
• 1 Tbsp olive oil
• Pinch of salt

Mashed Cauliflower:

• 1 head cauliflower cut into florets
• ¼ c. almond milk
• 3 Tbsp olive oil
• 1 ½ tsp rosemary fresh
• 1 ½ tsp thyme fresh
• 3-4 roasted garlic cloves
• ¾-1 tsp salt to taste
• 1 pinch black pepper

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Cut off end of garlic head. Drizzle 1 tablespoon olive oil and sprinkle with a pinch of salt.
3. Wrap garlic head tightly in aluminum foil and bake in preheated oven for 35-45 minutes, or until cloves become soft.
4. Remove 3-4 garlic cloves by scooping them out with a spoon.

For the Mashed Cauliflower:

1. Bring a large pot of water to a boil. Boil cauliflower for 10-12 minutes.
2. Drain water and place cauliflower on a towel and let cool for 10 minutes before handling. Dry cauliflower completely before proceeding.
3. In the bowl of a food processor combine cauliflower, almond milk, 3 tablespoons olive oil, rosemary, thyme, 3-4 roasted garlic cloves, ¾ - 1 teaspoon salt and a pinch of black pepper.
4. Puree for 2-3 minutes or until mashed cauliflower is completely smooth. Be sure to scrape down the sides of the bowl every 30-45 seconds to ensure even pureeing.
5. Serve mashed cauliflower with a drizzle of olive oil and a few sprigs of rosemary or thyme and enjoy.