Cauli Mash
Perfect to go along with pot roast-esque bone broth!
1 medium head garlic
1 tsp olive oil
1 (2 1/2 lb) head cauliflower, cut from core, cut into florets
1/3 cup finely shredded parmesan cheese
2 Tbsp butter
2 Tbsp plain Greek yogurt or sour cream
1 tsp finely minced fresh thyme
Salt and freshly ground black pepper
Minced fresh parsley, for garnish (optional)
Instructions
Preheat oven to 400 degrees.
Cut top 1/2-inch of garlic head to expose cloves. Lay garlic on a sheet of foil, drizzle with olive oil and wrap to enclose.
Roast garlic in preheated oven until cloves have softened and are just lightly golden brown, about 40 - 45 minutes.
Bring about 1/2-inch of water to a boil in a large pot. Place a steamer basic in pot then place cauliflower on basket and steam until very tender, about 10 - 13 minutes.
Remove garlic from skin (just squeeze each one upward to remove), place in a large food processor. Add cauliflower, parmesan, butter, Greek yogurt, thyme and season with salt and pepper to taste.
Cover food processor with lid and remove center insert of lid (since you're working with a hot mixture). Process mixture until smooth, about 1 minute, while scraping down sides as needed.
Serve warm with parsley if desired.
