Try this delicious and healthy option to mashed potatoes.
FLUFFY MASHED CAULIFLOWER (WITH ROASTED GARLIC)
Paleo and Whole30-approved (2-3 servings)
1 head of cauliflower, cut into florets
1 head of garlic, roasted (or substitute 2 cloves of garlic, sautéed 1-2 minutes until fragrant)
1/4 cup of chicken stock (add more or less depending on the consistency you like)
1 T of olive oil (plus a drizzle on the garlic)
sea salt and black pepper to taste
optional: a pinch or two of nutmeg
optional: a drizzle of coconut milk or spoonful of Greek yogurt
If you are prepping roasted garlic: Cut the top off the whole head of garlic, drizzle olive oil on it, replace the top and wrap in foil. Roast the garlic at 400 degrees for 25-30 minutes. Squeeze out the roasted cloves into your food processor.
If you are just sauteeing garlic, get that ready instead.
Steam cauliflower for about 6-10 minutes on the stove, taking care not to overcook it. Overcooked cauliflower will mean soup. When it's finished, drain it well. Dry the cauliflower on a towel if it's still really wet. Take care not to burn yourself! Add the hot cauliflower, salt and pepper to the food processor (if you're adding a bit of nutmeg, coconut milk or yogurt, do that now too) and turn on the food processor to puree the mixture.
Slowly add the chicken stock and olive oil to the processor until you get your desired consistency (you might not need all of the stock). It should be smooth, but still fluffy and standing up at least 70% of the way mashed potatoes do. Also, if you over-process it, it'll get kinda sticky-starchy in the same way that over-mashed potatoes do.
Stir in any additions you might be considering (ideas below!).
Scoop a serving onto your plate, garnish with whatever you like best and eat. This dish also reheats well if you need to make it in advance. You could either microwave or put it in the oven to reheat.