Serves: 6 cups
2 heads of cauliflower
~8 garlic cloves (more or less to taste, depends how much you like garlic!)
Black pepper (omit in AIP)
Rinse the cauliflower and cut the florets away from the core.
Peel the garlic. I take a huge knife, hold it sideways (flat) and push down on the garlic to break the coating of the garlic. The peel slips right off.
Throw the cauliflower and garlic into a medium saucepan along with about ½ inch of water (or use a steaming basket).
Steam for several minutes until the cauliflower is tender when pierced.
Into a food processor, place the cooked cauliflower, whole garlic cloves, olive oil, pepper and salt (optional) to taste. Give it a good whirl until the consistency is smooth.
Much to my surprise, I LOVED IT!! The smooth consistency and lack of knobbly little cauliflower bits was enough to sell me. I will be rotating this plant freak into my menu regularly ? Bon apetit!