Ingredients:

• 1 large head of cauliflower, cut into florets
• 2-3 cloves of garlic, minced
• 2 tablespoons olive oil
• 1/4 cup vegetable broth or bone broth (any kind)
• Salt and pepper
• Chopped fresh chives for garnish

Instructions

1. Preheat oven to 425
2. Place the cauliflower florets in a parchment paper lined baking sheet and roast at 425 for 15-20 mins or until tender
3. While the cauliflower is roasting, heat 1 tablespoon of olive oil in a pan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to brown the garlic.
4. Transfer the roasted cauliflower to a food processor or blender. Add the sautéed garlic, vegetable or bone broth, remaining 1 tablespoon of olive oil, salt, and pepper. Blend until smooth and creamy (I like mine a little chunky)
5. If the mixture is too thick, add a little more vegetable broth or water until you reach your desired consistency. Taste and adjust salt and pepper as needed.
6. Transfer the cauliflower mash to a serving dish, garnish with chopped chives, and serve hot