2 Heads Cauliflower (trimmed into florets)
3 Cloves Garlic
2 Tbsp. Olive Oil
1/3 Cup Filtered Water
½ Cup Filtered Water
1 Chicken Bouillon (if you are using powder chicken bouillon – 1 Tbsp. or 1 Pack)
1 Tbsp. Italian Seasoning
5 Tbsp. Melted Ghee
2 Tsp. Sea Salt (to taste)
¼ Tsp. Black Pepper (to taste)
Peel the garlic and roast for about 15 minutes.
Oven: Preheat oven to 425o and place the peeled garlic in a small heatproof dish. Drizzle 2 tbsp. of olive oil on top and roast for 15 minutes.
Toaster Oven: Shape a medium size piece of foil into a small bowl and place the peeled garlic inside. Drizzle 2 tbsp. of olive oil on top and roast. Toaster Oven Settings: Bake/400/15 minutes.
Place the cauliflower in a large saucepan that has a cover. Add ½ inch of water to the pan and cover. Allow to steam over medium-high heat for 10 minutes or until tender.
In a small sauce pot make the stock. Add 1/3 cup of filtered water, chicken bouillon, Italian seasoning, ghee, and 1 tsp sea salt. Bring to a boil and reduce heat to low and allow to simmer for a few minutes. Once you are done, place stock to the side.
Drain the steamed cauliflower and mix in the stock and roasted garlic. Mix these ingredients in a food processor until it’s smooth and fluffy.
If you have a bullet that will also work and consistency will be perfect. However, you can’t mix it all at once, therefore break it up into four-time sections. (mix together the same ingredients four times)
Transfer the mashed cauliflower into a glass dish and garnish with freshly ground pepper. Sea salt is optional so add to taste. Enjoy!