Roasted Garlic Mashed Faux-tatoes (Cauliflower)

1. Fill a saucepan with water and bring to a boil.

2. Cut the cauliflower into small florets (or use your hands to break them apart like I do). Add the florets to the boiling water and cook until tender, about 8 minutes.

3. Meanwhile, quick-roast the garlic cloves: Heat the olive oil over medium heat in a small skillet. Add the garlic cloves, peels and all, and cook about 5 minutes, turning frequently, until tender and fragrant. The outside might be a little brown, but that’s okay! Remove from heat and let cool slightly before removing the skins, squeezing out the meat.

4. Drain the cauliflower and pat dry with paper towels, but don’t let it cool too much.

5. Add the roasted garlic, cream cheese, butter, Parmesan, bouillon, and pepper to a food processor or use a bowl and and immersion blender. Add the cauliflower (in batches if needed) and pulse until smooth. If the mixture is too thick for your liking, add some skim milk.

6. Serve immediately with more salt, pepper, butter, etc. to taste. Enjoy!