You won't believe it's not potatoes! This super creamy, flavor-filled puree has the taste and texture of mashed potatoes without all the carbs.
- 1 head cauliflower, chopped
- Chicken broth, for boiling
- 10 cloves garlic, peeled
- Olive oil, for drizzling
- 2 tablespoons salted butter
- 2 tablespoons coconut milk
- Salt and pepper, to taste
Boil the cauliflower in chicken broth until very soft.
Preheat oven to 350°F.
Drizzle the garlic cloves with olive oil, season with salt and pepper and roast in the oven until light golden brown.
Drain the cauliflower and place it along with the roasted garlic, butter, coconut milk and 2 teaspoons of salt in a blender or food processor and process until smooth. Taste for seasoning and adjust as needed.