Cauliflower with Chipolte
1 small whole garlic bulb
1 tbsp olive oil
1 head cauliflower, cut into flowerets
1/2 (8 oz) pkg cream cheese
2 tbsp milk
1 tsp minced chipolte peppers in adobo sauce
Preheat oven to 425 degrees. Cut off pointed end of garlic bulb. Place garlic on a piece of heavy duty aluminum foil; drizzle with olive oil. fold up foil to seal. Bake 30 minutes; cool. Squeeze pulp from garlic into a large bowl; set aside.
Meanwhile, arrange flowerets in steamer basket inside Dutch oven with 1 to 1 1/2 cups water.(Do not immerse steamer in water). Steam cauliflower, covered, over high heat 15-20 minutes or until very tender.
Place cauliflower in bowl with garlic; stir in cream cheese, milk, and chipolte peppers until combined. Process with a hand blender until smooth. Season with salt and freshly ground pepper to taste.
Serve immediately.