Ingredients
- 1 head of garlic
- 1 teaspoon extra virgin olive oil
- 5 cups cauliflower (1 pound) cut into florets
- 1/2 cup low-fat cottage cheese
- 2 tablespoons milk of choice I used unsweetened almond milk
- 1/2 teaspoon salt or to taste
- Generous pinch of freshly ground black pepper
Instructions
- Preheat your oven to 400℉.
- Slice the top off the head of garlic, peeling off the excess papery skin and trying to keep the head intact.
- Place the garlic onto a piece of shiny-side-up aluminum foil and rub all over with the oil. Close the foil to make a packet around the garlic (remember to put the shiny side against the garlic) and roast in the oven until the center of the garlic is very soft, about 40 minutes.
- While the garlic cooks, bring a large pot of water to a boil.
- Once boiling, add in the cauliflower florets, cover and cook until fork-tender, about 8 to 10 minutes.
- Drain the cauliflower and spread onto a thin, clean kitchen towel. Let it cool for 5 to 10 minutes, until cool enough to handle.
- Wrap the cauliflower in the kitchen towel and squeeze out as much excess moisture as possible. Really put some muscle into it, as this gives you thick and creamy cauliflower mash, not thin and soupy mash!
- Once you've gotten the moisture out, place the cauliflower in a large food processor, along with all the remaining ingredients. Squeeze half of the softened garlic cloves out and add them to the food processor.
- Blend until smooth and creamy, stopping to scrape down the sides of the food processor as necessary. You'll need to let it run for a few minutes to get the cottage cheese nice and smooth.
- Taste to see if you need to add more garlic, salt, or pepper, then serve when ready.