Categories: Sides

Ingredients

• 5 garlic cloves, unpeeled
• 2 tbsp. plus 2 tsp olive oil, divided
• 1 head cauliflower, cut into florets
• 1 1/2 cups chicken broth
• 1/2 tsp salt
• 3 tbsp. Greek yogurt
• Salt and black pepper, to taste
• Olive oil, to serve

Directions

1. Preheat oven to 350. Peel garlic cloves. Drizzle with 2 tsp oil, and wrap in foil. Place on a baking sheet. Bake until tender, about 25 minutes. Unwrap; let cool.

2. In a medium saucepan, bring cauliflower, broth and salt to a low boil over high heat. Cover and reduce heat to medium-low. Cook until cauliflower is fork tender, 8-10 minutes. Do not drain.

3. Using a slotted spoon, transfer cauliflower to a blender. Add 1/4 cup of cooking liquid, yogurt, remaining 2 tbsp. oil and roasted garlic. Puree until smooth, adding additional cooking liquid, 1 tbsp. at a time, as needed. Season to taste with salt and black pepper. To serve, drizzle with olive oil.

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