Roasted Garlic Cauliflower Mash

Prep Time - 40 minutes

Servings - 4

Looking to lighten up the carb-o-load? While time-honoured mashed potatoes can be hard to beat, the cauliflower version comes in as a close to 2nd alternative. Using better-for-you ingredients that don’t skimp on flavour, this recipe is a delicious take on a comfort food classic.

Ingredients

  • 1 head of cauliflower
  • 1 head roasted garlic
  • ¼ cup unsweetened almond milk
  • ¼ cup vegan butter or regular butter
  • Salt + pepper

Instructions

  1. Preheat oven to 400F. Slice the top of the garlic. Place in aluminum foil on a cookie sheet, and drizzle with olive oil. Roast for 40 minutes.
  2. Steam or boil cauliflower. You will need to squeeze out excess moisture with a thin dish towel afterwards to prevent cauliflower mash from getting soggy. Cook until extremely tender and fork slides through cauliflower easily.
  3. Prepare the almond milk, vegan butter, and salt and pepper in a food processor. Once garlic is roasted, add 2-3 cloves of garlic to food processor to start. Add more cloves if desired. I used 5 cloves total but I LOVE garlic.
  4. Let cauliflower cool completely, then straight using a nut milk bag or thin dish towel. Once all the moisture is expelled, then add to the food processor. Blend until smooth and silky.
  5. Top cauliflower with herbs and drizzle with olive oil to serve!