Preparation time: 2 hours
Cooking time: 30 minutes
Dietary guidance: v v
1 large head of garlic
1 large head of cauliflower
1 small (14oz) can of fat-free chicken* broth (*vegetable broth for veggies and vegans)
1 7oz. bag of Veggie Slices brand soy cheddar cheese
Fresh or dry bay leaves
Butter (or margarine, for vegans)
Milk (nonfat, lactose free, or soy [for vegans] all work fine)
STEP 1: ROASTING THE GARLIC
Set oven to 400 degrees.
Peel as much of the outer, papery layer from the head of garlic as possible, and cut off about the top 1/3. Place it top up into a small baking dish, drizzle with some olive oil and season w/salt and pepper. Cover the dish with foil and bake for 1 hour.
After one hour, remove garlic from oven and allow it to cool (takes about 20 minutes). Using a small spoon, pop out each clove of garlic into a small bowl. They will pop out easily, and will be very soft. Mash the garlic into a paste, set aside.
STEP 2: COOKING THE CAULIFLOWER
Cut up the cauliflower into pieces. Take a large pot or dutch oven, and put the broth, cauliflower pieces and a few sprigs of bay leaves into the pot and season with salt and pepper. Turn the heat up to medium high until it begins to steam. Let the cauliflower steam for 20-25 minutes, until it is extremely cooked and soft.
Drain the cauliflower in a strainer, then put it back into the pot in which you cooked it. Put the pot back on the hot burner and mash the cauliflower with a potato masher. Once it's mashed, the heat from the hot burner will evaporate the water. Stir to keep it from burning.
STEP 3: PUTTING IT ALL TOGETHER
Take the pot of mashed cauliflower (STILL on the hot burner) and add the roasted garlic paste, the bag of soy cheese, about 2-3 tbsp of butter, some chopped up basil leaves, salt and pepper to taste, and a dash or two bit of milk as needed too (although not too much milk, as it can make it too liquidy).
Serve as a side - it tastes almost exactly like real mashed potatoes, although the consistency is a bit thinner.