1 medium head cauliflower, chopped into florets
1 bulb garlic
1 tbsp extra virgin olive oil, divided
1/2 cup unsweetened almond milk
1 tbsp coconut oil
Freshly ground black pepper and salt, to taste
1⁄2 cup chopped green onions (optional)
Preheat oven to 190C.
Place florets in an even layer on baking sheet. Drizzle with olive oil and lightly toss to coat.
Chop just the top off of the unpeeled whole bulbs of garlic so they still hold their shape. Rub the exposes heads with a bit of olive oil. Wrap the bulb in tin foil and set on baking sheet with cauliflower
Bake for 35 minutes, stirring cauliflower halfway through cooking time
Allow cauliflower to cool slightly. Remove garlic cloves from bulb (they should be soft and very easy to remove from skin).
In a food processor, blend together roasted garlic, cauliflower, milk, coconut oil, salt and pepper until smooth and mashed potato-like.
Season with more salt and pepper to taste.
Fold in chopped green onions and serve.