Mashed Cauliflower with Roasted Garlic
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- 1 large head cauliflower
- 2 bulbs roasted garlic
- 1 tbsp olive oil
- 1/3 cup **Silk unsweetened almond milk or regular milk
- 3/4 tsp salt
- 1/8 tsp pepper
- Slice off top of garlic bulb so that the inner cloves are exposed. Drizzle with olive oil. Wrap in foil and roast at 400 degrees for 25-30 minutes; set aside to cool.
- Wash and cut cauliflower into medium chunks, removing all leaves and green parts.
- Place cauliflower in large saucepan; cover with water and bring to a boil. Place lid on saucepan and boil for 8 minutes.
- Drain Cauliflower.
- Pat cauliflower dry with paper towel.
- Place cauliflower, Silk almond milk or (*heavy cream and butter), salt, and pepper in bowl of large food processor.
- Add roasted garlic.
- Process until cauliflower is a smooth puree, close to the texture of mashed potatoes. Serve immediately or place in refrigerator to serve later. To reheat, bake in oven at 375 degrees for 30 minutes.
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