Ingredients

The following ingredients have 4 Servings
  • 1 head cauliflower (washed, de-stemmed and sliced)
  • 2 tbsp garlic (minced )
  • 1/3 cup light coconut milk (or milk of choice, sour cream or Greek yogurt)
  • 1/2 tbsp dried parsley
  • salt and pepper to taste

Instruction

  • Preheat oven to 375 F. Prepare a baking sheet with parchment paper. Place cleaned and sliced on baking sheet. Spray with cooking spray, salt and pepper.
  • Roast 40 minutes until the edges begin to brown slightly.
  • Remove the cauliflower from the oven. Cool 5 minutes on the pan then add to a food processor.
  • Next add the remaining ingredients to the food processor. Blend 2-3 minutes until a potato like consistency appears.
  • Remove from the food processor and serve immediately.
  • Store leftovers in the refrigerator up to one week. To reheat, add a bit of milk to restore the creaminess of the mash.
  • This recipe can also be made in advance. Make the recipe them place in an oven safe dish. Reheat in the oven at 350 F for 30 minutes and serve.