Vegan Roasted Garlic Mashed Cauliflower
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 cup chopped green onions
- 1 tsp salt
- 1 cup unsweetened almond milk
- freshly ground black pepper to taste
- 2 medium heads cauliflower chopped into florets
- 2 bulbs garlic
- 1 tbsp extra virgin olive oil divided
- 2 tbsp vegan buttery spread (i used earth balance organic melted
- Carbohydrate 0.662629166666667 g
- Cholesterol 0 mg
- Fat 1.62510833333333 g
- Fiber 0.404791666666667 g
- Protein 0.2070625 g
- Saturated Fat 0.224862333333333 g
- Serving Size 1 1 -6 (13g)
- Sodium 0.500583333333334 mg
- Sugar 0.2578375 g
- Trans Fat 0.0473248333333331 g
- Calories 17 calories
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.
