I’m really into turning vegetables into something they’re not.
It’s definitely a thing.
Haven’t you seen those two ingredient “pancakes?” Ya know, egg + banana = pancake. But not really. Or oatmeal (minus the oats part) made from nuts, nut butter and nut milk. It’s alllllll about the nuts.
And lookie here, I’m a victim of turning an innocent broccoli floret into little broccoli bits and calling it rice for lack of a better word even though let’s face it, it’s nothing like rice. But it’s tasty, so who cares.
This week I’m turning cauliflower into wannabe potatoes. Potatoes with quotation marks around them since they’re not potatoes at all. You’d be shocked at how much these taste like good ol’ mashed taters, though. The Greek yogurt makes these super rich as if they were made with loads of sour cream and the roasted garlic takes the flavor to a whole other level. These babies are straight up off the charts.
Click here to learn how to roast garlic. It’s really simple and I explained it briefly in the recipe directions, but reading a whole post on it doesn’t hurt either. A whole bulb of garlic may sound like a lot, but roasting the garlic brings out that delicious sweetness, so don’t worry–your wannabe mashed potatoes won’t make you smell like garlic for days. Roasted garlic makes pretty much any savory dish a bazillion times better.
Just like hot sauce.
Roasted Garlic Cauliflower Mashed “Potatoes”Print
Roasted Garlic Cauliflower Mashed “Potatoes”
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 3 1x
- 1 bulb of garlic
- 2 tsp olive oil
- 1 head of cauliflower
- 1/2 cup unsweetened almond milk + more to thin (or milk of choice)
- heaping 1/4 cup plain Greek yogurt
- 1 tbsp butter, melted
- 1/2 tsp salt
- pepper to taste
- 1/4 green onions, chopped
- Pre-heat oven to 400 degrees.
- Slice off the top of the garlic bulb and wrap bulb in foil. Drizzle with 1 tsp olive oil.
- Chop cauliflower into florets. Spread out on baking sheet in an even layer. Drizzle with remaining 1 tsp olive oil and toss to coat.
- Roast cauliflower and garlic bulb for about 35 minutes, stirring cauliflower halfway through cooking.
- Allow cauliflower to cool slightly. Remove garlic cloves from bulb (they should be soft and very easy to remove from skin).
- In a food processor, blend together roasted garlic, cauliflower, milk, yogurt, melted butter, salt and pepper until smooth and mashed potato-like. Season with more salt and pepper to taste.
- Fold in chopped green onions and serve.
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It wouldn’t be weird if you doused these in hot sauce, either. Just sayin’.
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