If you love mashed potatoes (who doesn't really?), try a mix of mashed cauliflower, potatoes, and roasted garlic for a healthful version. Even better, garlic and cauliflower made our list of the Top 10 Detox Foods—so enjoy this dish happily. Host of The Jazzy Vegetarian show, Laura Theodore, kindly shares this recipe with VN readers.
Makes 4 servings
What You Need:
4 large cloves garlic, 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 non-dairy 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 olive oil. Wrap garlic in foil, crimping foil edges to make a tight seal. Bake for 20 to 25 minutes, until golden and soft.
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 non-dairy milk until steaming. Transfer cauliflower and potatoes to a medium bowl and add steamed milk, margarine, Italian seasoning, and salt. With a potato masher, mash until smooth, adding non-dairy milk or margarine as needed to achieve desired consistency. Serve immediately, garnished with parsley or basil.
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