Roasted Garlic Cauliflower Mashed “Potatoes”

Serving Size: 1/4 recipe (~1 cup)

Yileds: 4 servings

First Line Therapy Servings: (2 category 1 vegetables, 1 fat, ¼ dairy)

Recipe Reposted and Modified From: www.hummusapien.com

Ingredients:

    1 bulb of garlic

    2 tsp olive oil

    1 head of cauliflower (~4 cups)

    ½ cup unsweetened almond milk + more to thin

    heaping ¼ cup nonfat plain Greek yogurt (organic if possible)

    1 tbsp Earth Balance, melted

    ½ tsp salt and pepper to taste

    ¼ green onions, chopped

Instructions:

1. Pre-heat oven to 400 degrees.
2. Slice off the top of the garlic bulb and wrap bulb in foil. Drizzle with 1 tsp olive oil.
3. Chop cauliflower into florets. Spread out on baking sheet in an even layer. Drizzle with remaining 1 tsp olive oil and toss to coat.
4. Roast cauliflower and garlic bulb for about 35 minutes, stirring cauliflower halfway through cooking.
5. Allow cauliflower to cool slightly. Remove garlic cloves from bulb (they should be soft and very easy to remove from skin).
6. In a food processor, blend together roasted garlic, cauliflower, milk, yogurt, melted Earth Balance, salt and pepper until smooth and mashed potato-like. Season with more salt and pepper to taste.
7. Fold in chopped green onions and serve.