Roasted Garlic Mashed Faux Potatoes - Low Carb!!!

Ingredients

• 2 lbs frozen cauliflower (2 one pound bags, you can even mix it up a bit for fun and get 1 bag just cauliflower and the other )
• 1 head garlic
• 1 tablespoon olive oil

• 1 (14 ounce) box of classic Philadelphia Cream cheese (you can use 1/2 as much if you want to cut back on fat, but it will impact the recipe)
• 1/4 cup sour cream
• 4 tablespoons butter
• milk or cream, if needed
• salt
• white pepper
• chives (fresh or dried)
• onion powder
• garlic powder (totally optional, this is for garlic-holics)

Directions

1. 1

   Steam the frozen cauliflower (all 2 pounds of it) until it's ready.

2. 2

   Separate head of garlic into individual cloves.

3. 3

   Toss in olive oil and wrap tightly in small piece of aluminum foil.

4. 4

   Bake in 350°F (180°C) oven for 45 minutes.

5. 5

   When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.

6. 6

   Mash the roasted garlic with a fork.

7. 7

   .

8. 8

   Place the cooked cauliflower into a food processor/Cuisinart along with the garlic, sour cream, cream cheese, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth and all the spices are blended.

9. 9

   OPTIONAL: Add cream or milk to adjust consistency. Note: If you are going to be using this as a topping for the Shepherd's Pie, you will want to keep it thick. If it's a side dish and you want it a bit thinner - go for it.

10. 10

    Enjoy, and tell me how you liked it!