Mold Detox Friendly Creamy Roasted Garlic Cauliflower Mash
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Learn more →Ingredients
4 servings
- 1 head garlic
- 2 tbsp olive oil, divided
- 1 large head cauliflower (about 2 lb), cut into florets
- 3 tbsp unsalted butter
- ¼ cup full-fat coconut milk
- ¾ tsp salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For serving
- 2 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the garlic head cut-side up on a small piece of foil, drizzle with 1 tbsp of the olive oil, and wrap tightly. Roast for 35–40 minutes, until the cloves are deeply golden and completely soft when pressed.
- 2
While the garlic roasts, fill a large pot with 1–2 inches of water and bring to a boil over high heat. Place the cauliflower florets in a steamer basket set over the boiling water, cover, and steam for 12–15 minutes, until completely tender and a fork slides through with no resistance.
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