Start by preparing garlic: heat oven to 425, cut off pointy top of garlic head to expose cloves. on tin foil drizzle olive oil over top and season with salt and pepper. wrap up in foil and roast for 35 mins while cauliflower cooks. when roasted, remove cloves from paper and mash with fork before adding to cauli mash mixing bowl.
In sauté pan, heat a few tsp. olive oil and sauté 1 bag of riced cauliflower at a time over medium heat. after 5-6 mins or when softened, add 1/2 cup chicken broth and cover to steam. once all liquid has been absorbed, remove from pan and place into mixing bowl. repeat with second bag then add to same bowl.
In mixing bowl add 1/2 tsp. kosher salt, 1/2 tsp. pepper and using hand mixer, mash until desired texture. when smooth, add 1/2 cup greek yogurt, mashed roasted garlic and 2 tbs. tahini and combine!
optional: if you like a browned top for serving, place into 8×8” pan and place into hot oven for 10 mins or until slightly browned. to serve, top with little slivers of butter and serve warm!
Keyword cauliflower, mashed cauliflower, side dish, tahini