If someone would have told me that I would skip eating creamy and hot-steaming buttery mashed potatoes for cauliflower I would have told them they were freaking nuts! Well guess what…I’m now the one that is “freaking nuts” as I’m crazy about cauliflower mashed potatoes! Add this delicious and garlic enhanced dish to your holiday menu and watch it get devoured!
- 1 large head of cauliflower, cut into florets
- 1/4 cup almond milk
- 1 tbsp ghee
- Head of garlic
- Fresh chives, chopped
- Salt and pepper to taste
- Preheat oven to 400 degrees F. Peel away the outer layers of the garlic bulb, then cut off the very top of the head of garlic to expose the individual garlic cloves. Place in aluminum foil and drizzle with olive oil, then seal the foil around the garlic. Bake for 25-30 minutes, until the cloves are soft. Allow garlic to cool, then squeeze the roasted garlic cloves out of the skin.
- Meanwhile, place a couple inches of water in a large pot. Once water is boiling, place steamer insert and then cauliflower florets into the pot and cover. Steam for 12-14 minutes, until completely tender. Drain and return cauliflower to pot.
- Add roasted garlic, milk, ghee, and salt to the cauliflower. Using an immersion blender or food processor, combine ingredients until smooth. Top with chives and freshly ground pepper.