Roasted Garlic Mashed Faux Potatoes - Low Carb!!!

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 2 lbs frozen cauliflower (2 one pound bags, you can even mix it up a bit for fun and get 1 bag just cauliflower and the other )
• 1 head garlic
• 1 tablespoon olive oil
• 1 (14 ounce) box of classic philadelphia cream cheese (you can use 1/2 as much if you want to cut back on fat, but it will impact the recipe)
• 1/4 cup sour cream
• 4 tablespoons butter
• milk or cream, if needed
• salt
• pepper
• chives (fresh or dried)
• onion powder
• garlic powder (totally optional, this is for garlic-holics)

Recipe

• 1 steam the frozen cauliflower (all 2 pounds of it) until it's ready.
• 2 separate head of garlic into individual cloves.
• 3 toss in olive oil and wrap tightly in small piece of aluminum foil.
• 4 bake in 350°f (180°c) oven for 45 minutes.
• 5 when the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
• 6 mash the roasted garlic with a fork.
• 7 .
• 8 place the cooked cauliflower into a food processor/cuisinart along with the garlic, sour cream, cream cheese, butter, and salt and pepper in a mixer bowl, and whip at medium speed until smooth and all the spices are blended.
• 9 optional: add cream or milk to adjust consistency. note: if you are going to be using this as a topping for the shepherd's pie, you will want to keep it thick. if it's a side dish and you want it a bit thinner - go for it.
• 10 enjoy, and tell me how you liked it!