Ingredients:
2 Cauliflower heads (cut into small florets)
1 Head of Garlic
2 Tbsp Olive Oil
8 -10 Cups Water
Salt & Pepper to taste

Roasted Garlic:

1. Heat oven to 400 degrees. Cut off the top of the head of the entire garlic bulb and place it in the middle of a small piece of aluminum foil (enough to wrap entire the bulb). Drizzle with a little oil and sprinkle with salt & pepper, then wrap with foil. Place in the middle rack of the oven & roast for approximately 45 – 50 minutes.
2. Unwrap foil and allow it to cool. Once you are able to handle it with your hands, squeeze the entire garlic bulb out into your cauliflower puree and pulse in a food processor for 30 seconds or until completely combined.

Cauliflower:

1. In a medium saucepan – add water (add salt to water) & bring to a boil.
2. Add ½ the amount of cauliflower florets to the boiling water. Once they become soft to texture remove and place them in the food processor. Repeat this step once more for the remaining cauliflower florets. This process should take about 10 – 15 minutes. Save some boiling water for the next step.
3. Puree the cauliflower florets along with the roasted garlic for about 2 – 3 minutes. To achieve the consistency you desire, as you puree the cauliflower, you can add some of the saved boiling water, a little at a time, to the food processor.

Courtesy of: Tito Dudley at www.simpleeats.tv