Mashed Cauliflower, Potatoes, and Baked Garlic

This delicious holiday dish is rich, flavorful, and creamy, but healthier than classic mashed potatoes.

Savory baked garlic and mellow cauliflower add pizzazz to this smooth and simple side dish.

Makes 4 to 5 servings

What You Need:

4 large cloves of garlic, peeled and cut into thirds
1 teaspoon olive oil
1 small head cauliflower, coarsely chopped
3 medium white potatoes, peeled and coarsely chopped
1/3 to 1/2 cup unsweetened nondairy milk
1 tablespoon vegan margarine, plus more as needed
1/2 teaspoon Italian seasoning
1/4 teaspoon sea salt, or more to taste
Freshly ground pepper, to taste
Chopped fresh parsley or basil, for garnish

What You Do:

1. Preheat oven to 400 degrees. In center of a 12-inch square of aluminum foil, place garlic and drizzle with 1 teaspoon of olive oil. Wrap garlic in foil, crimping foil edges to make a tight seal. Bake for 20 to 25 minutes, until golden and soft, and set aside.

 2. In a steamer, steam cauliflower and potatoes until soft but not mushy, about 15 to 20 minutes. 

3. In a small saucepan over medium-low heat, heat nondairy milk until steaming. Transfer cauliflower and potatoes to a medium bowl and add nondairy milk, margarine, Italian seasoning, and salt. Carefully remove roasted garlic from foil and add it to potato mixture. With a potato masher, mash until smooth, adding nondairy milk or margarine as needed to achieve desired consistency. Serve immediately, garnished with parsley or basil.

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