Thanksgiving Series: Roasted Garlic Mashed Cauliflower (GF)
This is the low-carb version of my Roasted Garlic Mashed Potatoes recipe, for those who don’t want potatoes :)
Ingredients:
2 heads cauliflower, cut into florets
1 entire head garlic, separated into cloves and peeled (but not minced or sliced)
1/2 Tbsp oil (I prefer olive oil)
1/4 Cup room-temperature vegan butter (I used Miyoko’s)
1/3 Cup oat milk (or any alternate plant-based milk, but I find oat to be the creamiest)
Salt and fresh black pepper to taste
Instructions:
Turn oven to “broil” and preheat for 5 minutes
Place garlic cloves onto a square of aluminum foil, and drizzle with olive oil, salt, and pepper. Close the foil into a little ball with the ends facing upwards (see photo). Place in oven under broiler and cook for 30 minutes until garlic is soft and mushy.
Meanwhile, In a large pot, boil 8 cups salted water. Add cauliflower and cook for about 10 min until the cauliflower is tender enough to be easily pierced with a fork.
Drain cauliflower, and add back into the large pot (or, if directly into a food processor). Mix in milk, butter, and add salt and pepper to taste
When garlic is done cooking, carefully unwrap and un-stick it from the foil. Add to the potatoes and stir.
Using an electric mixer, food processor, or old-fashioned potato masher, mash everything together until desired consistency is achieved!
Enjoy!
