One of the most traditional and comforting foods in the fall is mashed potatoes. But with all that starch, sour cream, and butter it can leave you feeling heavy. My very favorite side dish of late is mashed cauliflower. It has all of the comforts and none of the heaviness, it's vegan, and it's easy to make. Plus, the roasted garlic is delicious and warming during the chilly fall.
This version of mashed cauliflower can be made with either coconut oil or olive oil, and the recipe can easily be doubled for larger groups.
Enjoy!
Serves 2–4
Ingredients:
- 1 large head cauliflower
- 3 tablespoons unsweetened almond milk
- 1 head garlic, roasted
- 1 tablespoon coconut oil or olive oil
- ½ tablespoon nutritional yeast
- ¼ teaspoon mineral salt
- Freshly ground black pepper
- Chopped herbs of choice
If you enjoy dairy you can substitute the almond milk and oil with milk and butter.
Directions:
To roast the garlic, preheat the oven to 425° F. Slice off the top of the garlic head and place it sliced side up on a piece of foil that is large enough to wrap it. Drizzle olive oil over the garlic until it begins to run down the sides. Wrap the foil around the garlic, place it on a baking sheet, and bake until tender, about 30–35 minutes. Remove from the oven and, when cool, peel the cloves off of the bulb and gently squeeze the garlic out of each clove.
Separate the cauliflower into florets and chop the core into small pieces.
In a pot, bring 2 cups of water to a simmer, then add the cauliflower and a dash of salt. Cover and turn the heat to medium. Cook the cauliflower for 10–12 minutes or until very tender.
Drain and discard the cauliflower water (the drier the cauliflower is, the better) and add the milk, oil, yeast, garlic, salt, and pepper and blend with a potato masher until it looks like smooth mashed potatoes. You can also use a food processor for larger batches. Top with herbs and enjoy!
Gina Rae Merritt
