Ingredients

• 2 medium heads of cauliflower, chopped into florets
• 2 bulbs garlic
• 1 tsp. extra virgin olive oil, divided (PHASE 2)
• 1 cup unsweetened almond milk
• 1/2 tsp pink Himalayan sea salt
• Freshly ground black pepper, to taste
• ½ cup chopped green onions

Directions

1. Preheat oven to 375F. Line a baking sheet with parchment paper or spray with cooking spray.
2. Place florets in an even layer on baking sheet. Drizzle with olive oil (phase 2) and lightly toss to coat.
3. Chop just the top off of the unpeeled whole bulbs of garlic so they still hold their shape. Rub the exposes heads with a bit of olive oil. Wrap each bulb in tin foil and set on baking sheet with cauliflower.
4. Bake for 35 minutes, stirring cauliflower halfway through cooking time.
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 large food processor, blend together roasted garlic, cauliflower, almond milk, 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.