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Ingredients:
- 1 large head cauliflower, florets only
- 3 tbsp. vegan butter
- 3 tbsp. nutritional yeast
- 1/4 cup vegetable broth
- 1 package organic mushrooms
- 6 large cloves of garlic
- sea salt and black pepper to taste
2. Directions:
- Preheat oven to 375 degrees.
- Tear off florets of cauliflower
- Peel garlic cloves.
- Place cauliflower and garlic on roasting pan.
- Roast in oven until tender, about 40 minutes. In the meantime, sautee mushrooms until tender in 1 tbsp. vegan butter. Set aside.
- Remove cauliflower and garlic from oven.
- Place cauliflower, the rest of the vegan butter, garlic, sea salt, pepper and nutritional yeast in large pan. Add vegetable broth 1/8 cup at a time.
- Use immersion blender to mash up ingredients to a smooth consistency.
- Pour in more vegetable broth as needed.
- Once cauliflower mixture resembles mashed potatoes, place in serving bowl.
- Top cauliflower mixture with mushrooms and serve hot.
- 1 head of cauliflower makes about 3 servings.