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Preheat oven to 400 degrees F (200 degrees C).
Slice about 1/4" from the
Garlic (1 bulb)
Olive Oil (1 tsp)
over the exposed cloves. Wrap garlic in aluminum foil and roast for 40-50 minutes, until soft. Remove from oven and cool until you can handle it.
Meanwhile, set a vegetable steamer into a pot or saucepan with a lid. Add an inch of water to the pot and fill the steamer basket with
Cauliflower (1 head)
Cover the pot and bring the water to a boil. Cook cauliflower until very tender (so that when you pierce it with a knife it goes in and comes out easily without catching), about 10 minutes.
Transfer cauliflower to a food processor. Squeeze the individual cloves of roasted garlic into the cauliflower. Add the
Fresh Thyme (1/2 Tbsp)
and secure the lid on the food processor.
Pulse until lump free and smooth like mashed potatoes. This may take a few minutes.
Kosher Salt (1/4 tsp)
Freshly Ground Black Pepper (1/4 tsp)
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