Roasted Garlic Mashed "Potatoes" (Cauliflower)

These mashed "potatoes" are ridiculously good.  For those of you who aren't big fans of cauliflower,  you won't even taste it.  I've experimented with other versions of cauliflower mash and tried hiding it in other foods like "pizza crust" --- I wasn't fooled.

This recipe by Rebecca Bohl at paleogrubs.com is a keeper. The roasted garlic flavour is superb and the smooth texture is perfect.

Ingredients

1. 1 large head of cauliflower, cut into florets
2. 1/4 cup almond milk
3. 1 tbsp vegan butter or olive oil
4. Head of garlic
5. Fresh chives, chopped
6. Salt and pepper to taste

 

Instructions

1. Preheat oven to 400 degrees F. 
2. To roast the garlic head, peel away outer layers of the garlic bulb, then cut off the top of the garlic head to expose the individual garlic cloves. Place in aluminum foil and drizzle with olive oil. Seal the foil around the garlic. Bake for 25-30 minutes, until the cloves are soft. Allow garlic to cool, then squeeze the roasted garlic cloves out of the skin.
3. Steam the cauliflower for 12-14 minutes, until completely tender. Drain and return cauliflower to pot.
4. Add roasted garlic, milk, butter, and salt to the cauliflower. Using an immersion blender or food processor, combine ingredients until smooth. Top with chives and freshly ground pepper.