This cauliflower mash may not be the most beautiful, but it’s flavorful, creamy, and convincing enough to convert even the most ardent mashed potato fan into a cauliflower believer. Best of all, you can make it ahead of time and reheat when you’re ready to serve.
- 1 cauliflower, cored and broken into florets
- 5 garlic cloves, unpeeled
- 2 tablespoons avocado oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 4 teaspoons nutritional yeast
- 1/4 teaspoon pepper
- 3/4 cup coconut milk
- Preheat the oven to 400F degrees and line a baking sheet with parchment paper
- Spread the cauliflower on a baking sheet along with the garlic. Toss with the avocado oil, garlic powder, and 1/4 teaspoon of the salt. Roast for 35 minutes. Once the garlic is cool enough to handle, squeeze the garlic out of their peels.
- Once cooled, place the cauliflower and garlic in a blender and add the remaining 1/4 teaspoon salt, nutritional yeast, black pepper, and coconut milk and blend until smooth.
- To serve, gently reheat cauliflower mash on the stove in a saucepan on low.