Yield: 7 cups

It is optional to line the aluminum foil with parchment paper when roasting the garlic, but I do in order to prevent the garlic from directly touching the foil. Some people link aluminum exposure to several health conditions, and I choose to simply avoid the controversy.

Roasted Garlic Ingredients:

2 large garlic bulbs

2 tsp butter, divided

2 pinches sea salt

Roasted Garlic Instructions:

Preheat oven to 400˚. Cut each garlic bulb in half horizontally. Smear 1 tsp butter on the bottom of each half and replace the top. Tightly wrap each reassembled bulb in aluminum foil that has been lined with parchment paper. Place wrapped bulbs onto an ungreased baking sheet and bake for 1 hour. Remove and cool for 10 minutes. Remove bulbs from the foil and cool for an additional 10 minutes, until cool enough to handle.

Cauliflower Ingredients:

2 extra large or 3 small/medium cauliflower heads

2 cups homemade chicken stock

2 tsp sea salt, divided

1/2 cup butter

1/4 tsp fresh cracked black pepper

dash cayenne

2 tbsp chopped fresh chives

Cauliflower Instructions:

Remove the stem from the cauliflower and cut into florets (approx 15 cups.) In a large pot, combine cauliflower, chicken stock and 1 tsp sea salt. Bring to a boil, reduce to a simmer and simmer for 20 – 25 minutes, until fork tender. In a large colander, drain well. Return the drained cauliflower to the hot pot over low heat. Add butter, remaining 1 tsp sea salt, black pepper and cayenne. Cover until butter has melted. Remove cover and mash with a potato masher until well combined. Leave cauliflower covered over low heat until roasted garlic is cool. When roasted garlic is ready, remove the lid to the cauliflower and squeeze roasted garlic bulbs over the pot, allowing the individual cloves to squeeze out and land in the pot. Once garlic is emptied of roasted cloves, discard the empty shells. Use the potato masher to combine the roasted garlic into the cauliflower. Right before service, stir in 2 tbsp chives. Serve warm.

xo – Organic Spark