Garlic Parmesan Mashed Cauliflower
- 1 head cauliflower, cut into florets
- 2-3 Tbsp. olive oil
- 1/4 c. Almond milk
- 2 T. vegan butter
- 1 t. garlic salt
- 1/2 c. grated Vegan Parmesan cheese
- 2 T. fresh chives
- salt and pepper (to taste)
- Start by preheating the oven to 400 degrees. Place the cauliflower florets on a jellyroll pan or heavy baking sheet with sides. Spread them out in an even layer. Drizzle with olive oil. Roast the cauliflower for 10-12 minutes. Stir, and roast another 10-12 minutes. The cauliflower is done when you can pierce it easily with a fork.
- Now transfer the cauliflower to a food processor - unlike mashed potatoes, we don't have to worry about the cauliflower becoming gluey in a food processor. Add a little mile, garlic salt, butter, parmesan cheese and salt. Now pulse until fairly smooth. You might want to stop and scrape down the sides, and add a little more cream to get the consistency you want. Cover again, and pulse until smooth. Stir chives with a fork. Serve the mashed cauliflower immediately.
cauliflower, olive oil, almond milk, butter, garlic, parmesan cheese, chives, salt
Taken from www.epicurious.com/recipes/member/views/garlic-parmesan-mashed-cauliflower-51514001 (may not work)