Crispy Yuca with Garlic Aioli

Ingredients

• 1 package Yuca (Cassava) Steak Cut
• 3 garlic heads
• 1 cup Mayonnaise
• 2 tablespoons Lemon Juice
• 3 cubes Chopped Cilantro
• 1/2 teaspoon cayenne pepper or hot sauce, optional
• Olive oil as needed
• Salt and pepper to taste

Directions

For the Roast Garlic Aioli, cut the top 1/4 to 1/2 inch off the heads of garlic so that each individual clove should be visible. Place heads of garlic on foil paper. Drizzle the top of the garlic with about 1 teaspoon oil. Wrap in the foil and roast in the oven for about 30 minutes, until soft, fragrant and golden. Allow to cool, then squeeze individual cloves out of the skins.

Combine roasted garlic, mayonnaise, lemon juice, Cilantro Cubes in a food processor. Season with salt and pepper and pulse until well-combined. Refrigerate to allow the flavors to meld together.

Next, prepare the B'gan Yuca according to package instructions. For extra crispiness, bake at 425 degrees F for 10 minutes. Turn over and bake for additional 10 minutes until slightly brown.

Serve warm with Roast Garlic Aioli in a saucer.