All the creamy, garlic goodness with 1/2 the guilt.
Preheat over to 425 degrees.
Once oven is heated, wrap each garlic head in tinfoil, and use the 2 Tbsp of garlic oil to pour over the top of it, before sealing up. Cook this for 45 minutes in the oven.
Boil the potatoes on the stove until they are fork tender.
Microwave or stove top cook the cauliflower until it is tender and becomes slightly transleucent.
Mash the potatoes and cauliflower rice together, mixing with chicken stock, salt, and pepper. Squeeze the garlic out of peel and mix with the rest. Pour all oil in tinfoil into the potato mix as well. If needed, add the additional 1-2 Tbsp of olive oil.
All the creamy, garlic goodness with 1/2 the guilt, since the carbohydrate total count is reduced in half.
Not a garlic fan, simply omit it!
Want them a little more creamier - add in 1-2 Tbsp of Ghee...which still keeps this recipe dairy free!
Tags
dairy free, detox approved, gluten free, sugar free
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