Roasted Garlic Mashed Cauliflower | Vegan, Paleo, Keto Side Dish

Roasted Garlic Mashed Cauliflower | Vegan, Paleo, Keto Side Dish

Ingredients

• 1 head garlic
• 1 tbsp olive oil
• 1 pinch salt
• 1 head cauliflower ((cut into florets))
• 1/4 cup almond milk
• 1 1/2 tsp rosemary ((cut into florets))
• 1 1/2 tsp thyme ((cut into florets))
• 4 garlic cloves ((cut into florets))
• 1 pinch black pepper

Instructions

1. Preheat oven to 400 degrees.
2. Cut off end of garlic head.
3. Drizzle 1 tablespoon olive oil and sprinkle with a pinch of salt.
4. Wrap garlic head tightly in aluminum foil and bake in preheated oven for 35-45 minutes, or until cloves become soft.
5. Remove 3-4 garlic cloves by scooping them out with a spoon.
6. For the Mashed Cauliflower: Bring a large pot of water to a boil.
7. Boil cauliflower for 10-12 minutes.
8. Drain water and place cauliflower on a towel and let cool for 10 minutes before handling.
9. Dry cauliflower completely before proceeding.
10. 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.
11. Puree for 2-3 minutes or until mashed cauliflower is completely smooth.
12. Be sure to scrape down the sides of the bowl every 30-45 seconds to ensure even pureeing.
13. Serve mashed cauliflower with a drizzle of olive oil and a few sprigs of rosemary or thyme and enjoy.