Cauliflower Mashed Potatoes

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1/4 cup liquid of choice + more to thin (almond milk, cow, coconut, or broth)
• 1 tbsp ghee/ grass fed butter/ olive oil
• Bulb of garlic
• Fresh chives, chopped
• Salt and pepper to taste
• Optional: ¼ cup Greek yogurt 

Directions:

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 or with an emersion blender, blend together roasted garlic, cauliflower, milk, yogurt, melted butter, 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.