If you thought cauliflower was boring, think again! This Garlic Mashed Cauliflower Recipe is completely vegan and topped with sautéed mushrooms for an extra savory delight. It is simply heavenly (and very filling too!) Serve it as a main dish with a tasty green salad and a glass of chardonnay and you will be satiated for the rest of the evening. This dish takes about an hour to prepare if you follow the recipe and roast the vegetables and garlic. If you want to speed up the prep time, simply boil the cauliflower instead until tender. Yummy is all I can say! Tip: I use all organic ingredients to make the most out of every meal.
Large head of organic cauliflower (florets only)
5 large cloves of organic garlic
1/8 to 1/4 cup organic vegetable broth
3 tablespoons vegan butter (I use Earth Balance)
Sea salt and black pepper to taste
1 package of organic baby bella mushrooms
1/2 cup chopped organic parsley
Preheat oven to 375°. Line a large cookie sheet with foil. Peel the garlic cloves. Place the cauliflower florets and garlic cloves on the cookie sheet. Set aside while oven preheats.
Sauté the mushrooms in a small frying pan using 1 tablespoon of the vegan butter. Once tender, cover and set aside.
Stick the cauliflower and garlic in oven and roast until tender. It usually takes the garlic about 20 minutes and the cauliflower about 40 minutes. Remove the garlic first and set aside. Remove the cauliflower when tender and place in a large bowl.
Add the rest of the vegan butter, 1/8 cup of vegetable broth, sea salt and pepper to the cauliflower. Using an immersion blender (preferred) or a potato masher, mash the ingredients like you would mashed potatoes. Use more vegetable broth as needed to reach the desired consistency. For the ultimate finish, add the chopped parsley and hand-mix thoroughly.
Place in serving bowl and top with sautéed mushrooms.
Makes about 4-5 1/2 cups servings.