Not eating gluten or grains? No worries! Use this AIP/Paleo mashed cauliflower as a delicious base for your hamburgers, pork chops, meatloaf, steak, etc.!
Pre-heat oven to 375°.
Keeping the garlic bulb whole, cut off the top 1/4" or so to expose the garlic cloves. Place in the middle of a sheet of aluminum foil, 10"x10", and drizzle olive oil over the cut end of the bulb.
Wrap the foil up around the bulb, pinching it closed at the top. Bake for about 30 minutes or until garlic is soft, brown, and fragrant.
While the garlic is baking, bring water to a boil in a dutch oven (enough to cover the cauliflower, about 3-4 quarts).
Cut off the stem and any green leaves from the base of the cauliflower. Cut the head in half then cut each half into four pieces.
When the water is boiling, add the cauliflower pieces and cook until soft, about 10 minutes.
In a blender or food processor, add 1 tablespoon of olive oil, salt, pepper, whole bulb of garlic (garlic removed from paper), and soft cauliflower. Blend until smooth. Taste and add more salt and pepper as needed.