Makes 3 cups, about 10 servings
Macros: 122 cal, fat 12g, carbs 5g, protein 1g, fibre 1g
1 head garlic
1/2 tsp coconut oil
1 head cauliflower, steamed
1/2 cup extra virgin olive oil
1/2 lemon juiced
2 Tbsp water
1/2 tsp sea salt
parsley, green olives, caramelized onions
Preheat oven to 400 degree F
Cut the very top off of the garlic, making sure to expose the tip of every clove. Place the coconut oil on the top and wrap in foil. Cook in the oven for 30 minutes, or until soft and lightly browned.
When the garlic is finished roasting, remove the cloves and place in food processor with the cauliflower, olive oil, lemon juice, water and sea salt. Process for a minute or two until a thick puree forms. Serve garnished with parsley, green olives, and caramelized onions.