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.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Servings: 6 servings
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
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.