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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