Roasted Garlic Cauliflower Mashed potatoes

Cruciferous vegetables are packed with nutrients like fiber, folate, and vitamin C. They're the leafy green and purple veggies, such as arugula, broccoli, brussel sprouts, cabbage, cauliflower, collard greens, kale, radishes, turnips, wasabi, and watercress. You can add them with other veggies, too, like this roasted garlic cauliflower mashed potatoes recipe from Juli (@paleomg).

Ingredients:

• 1 head of cauliflower
• 1 head of garlic
• 1 tablespoon olive oil
• 2–3 tablespoons canned coconut milk
• salt and pepper

Instructions:

1. Preheat oven to 400 degrees.
2. Chop up your cauliflower into smaller florets and place in a large baking dish to roast.
3. You’ll also need to roast your garlic, so cut off the end of your head of garlic to show the clover. Sprinkle a bit of olive oil on the head of garlic then wrap foil around it.
4. Place your cauliflower and foil packet in the oven to bake for about 30-35 minutes.
5. Once everything is roasted away, remove from oven.
6. Place roasted cauliflower in your wonderful food processor along with roasted garlic cloves. To get the cloves from the head of garlic, just squeeze them out of use a fork to pull them out. I just took the head of garlic and squeezed the sh*t out of it, into my food processor.
7. Turn food processor on, pulse until garlic and cauliflower begin to become a paste, then add olive oil and coconut milk to help form your preferred texture. If you want it a bit smoother, add a little more coconut milk. Just play it by ear.
8. Add salt and pepper to taste.
9. Consume. I ate mine with a bacon wrapped deer steak. Fantastic.