Roasted Garlic Mashed Cauliflower with Sautéed Mushrooms
This Roasted Garlic Mashed Cauliflower is topped with sauteed mushrooms for an easy dinner recipe that you'll revisit time and again. #Vegan #Gluten-free #Refined sugar-free #Dairy-free.
Servings: 6 servings
Ingredients
For the Roasted Garlic Mashed Cauliflower
- 2 whole cauliflowers de-stemmed and pulled apart in medium-sized pieces
- 1 whole bulb garlic peeled but left whole
- 2 tablespoon vegan butter
- ¼ to ½ cup vegetable broth
- sea salt & pepper to taste
Basting for Cauliflower
- 1 tablespoon olive oil extra virgin
- 1 teaspoon garlic powder
For the Mushrooms
- 1 8 oz package mushrooms sliced
- 2 tablespoon vegan butter I use Earth Balance
- 1 large clove garlic minced
Garnish
- 2 teaspoon fresh rosemary
Instructions
For the Cauliflower
- Preheat oven to 425°F (218 C°). Line a baking sheet with parchment paper. Mix olive oil and garlic powder in a small cup or bowl. Place cauliflower and garlic on baking sheet and brush with thin veil of the olive oil mixture.
- Place in oven and cook for 30 minutes. Turn florets over and cook for another 15-30 minutes until they are fork-tender. Remove cauliflower and garlic and place in large pot.
- Using an immersion blender, start blending the florets. Add vegan butter and continue to blend thoroughly. Add vegetable broth a little at a time until you achieve the perfect consistency. Your cauliflower should have the consistency of mashed potatoes. Add sea salt and pepper to taste.
For the Mushrooms
- Melt butter in small saucepan. Add garlic and stir. Add mushrooms and coat evenly. Cook mushrooms on medium heat until wilted, 5-8 minutes.
Putting it All Together
- Place cauliflower in a serving bowl. Top with mushrooms, garnish with fresh rosemary and serve immediately.