Vegan Roasted Garlic Mashed Cauliflower

• Vegan
• Gluten free

• Produce

  • 2 medium heads Cauliflower
  • 2 Garlic, bulbs
  • 1/2 cup Green onions

• Refrigerated

  • 1 cup Almond milk, unsweetened

• Condiments

  • 2 tbsp Vegan buttery spread

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

Found on hummusapien.com

Description

Ingredients

• 2 medium heads cauliflower, chopped into florets
• 2 bulbs garlic
• 1 tbsp extra virgin olive oil, divided
• 1 cup unsweetened almond milk
• 2 tbsp vegan buttery spread (I used Earth Balance organic whipped), melted
• 1 tsp salt
• Freshly ground black pepper, to taste
• ½ cup chopped green onions

Directions

• Preheat oven to 375F. Line a baking sheet with parchment paper or spray with cooking spray.
• Place florets in an even layer on baking sheet. Drizzle with olive oil and lightly toss to coat.
• Chop just the top off of the unpeeled whole bulbs of garlic so they still hold their shape. Rub the exposes heads with a bit of olive oil. Wrap each bulb in tin foil and set on baking sheet with cauliflower.
• Bake for 35 minutes, stirring cauliflower halfway through cooking time.
• Allow cauliflower to cool slightly. Remove garlic cloves from bulb (they should be soft and very easy to remove from skin).
• In a large food processor, blend together roasted garlic, cauliflower, milk, melted butter, salt and pepper until smooth and mashed potato-like. Season with more salt and pepper to taste.
• Fold in chopped green onions and serve.