Source: Chef Tony Baker of Montrio, Monterey, CA.

Serves: 4

Ingredients

2 heads garlic
2 tablespoons olive oil
1 head Cauliflower
1/4 cup unsalted butter, softened OR 1/4 cup sour cream
salt and pepper to taste

Directions

Click here for short “How To” Video

Preheat oven to 350 degrees.

With sharp knife, cut tops off of garlic heads. Place on large, square of foil and brush with olive oil. Wrap in foil. Bake until very soft (about 45 minutes). Let cool for easier handling, then squeeze garlic from head into small bowl.

Rinse Cauliflower and cut out core. Break into florets. Boil or steam until very tender (about 6-8 minutes). Drain well.

Turn cooked florets into food processor or blender. Add roasted garlic and butter, and blend until smooth. Or, press through ricer or mash with potato masher until smooth. Season to taste with salt and pepper.