Roasted Garlic Mashed Faux-tatoes (Cauliflower)

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   Fill a saucepan with water and bring to a boil.

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   2.

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   Cut the cauliflower into small florets (or use your hands to break them apart like I do).

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   Add the florets to the boiling water and cook until tender, about 8 minutes.

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   3.

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   Meanwhile, quick-roast the garlic cloves: Heat the olive oil over medium heat in a small skillet.

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   Add the garlic cloves, peels and all, and cook about 5 minutes, turning frequently, until tender and fragrant.

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   The outside might be a little brown, but thats okay!

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    Remove from heat and let cool slightly before removing the skins, squeezing out the meat.

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    4.

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    Drain the cauliflower and pat dry with paper towels, but dont let it cool too much.

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    5.

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    Add the roasted garlic, cream cheese, butter, Parmesan, bouillon, and pepper to a food processor or use a bowl and and immersion blender.

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    Add the cauliflower (in batches if needed) and pulse until smooth.

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    If the mixture is too thick for your liking, add some skim milk.

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    6.

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    Serve immediately with more salt, pepper, butter, etc.

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    to taste.

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    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.