Mashed Cauliflower

• 5 cups Cauliflower Florets (1 Large Head Should Yield Roughly 5 Cups)
• 1 Tablespoon Olive Oil
• 3 cloves Garlic, Minced
• 1 Leek, Trimmed And Chopped Fine
• 1 Tablespoon Nutritional Yeast (optional)
• 1 Tablespoon Vegan Butter
• 1/2 cups Unsweetened Almond Milk
• 2 Tablespoons Chopped Fresh Chives
• 1 teaspoon Chopped Fresh Thyme
• 1/2 teaspoons Ground Sea Salt
• 1/4 teaspoons Freshly Ground Pepper

1. Boil the cauliflower florets in a pot of water over medium-high heat for 7-10 minutes or until soft. Drain and add the cauliflower into a large food processor.
2. In a medium skillet, heat the olive oil over medium heat. Add the garlic and leeks, and cook for about 3-4 minutes or until the leeks are tender. Remove from heat and add to the food processor.
3. Into the food processor, add the nutritional yeast (optional), vegan butter, almond milk, chives, thyme, salt, and pepper. Blend until cauliflower is very creamy.
4. Makes four 1/2 cup servings.

cauliflower, olive oil, garlic, yeast, butter, unsweetened almond milk, fresh chives, thyme, ground sea salt, ubc

Taken from tastykitchen.com/recipes/sidedishes/mashed-cauliflower-7/ (may not work)