This twist on mashed potatoes is made with a non-starchy veggie, no cream and butter — and yet, it’s every bit as yummy as your traditional mashed potatoes!
1 (2-lb.) cauliflower, cut into small florets, discard stem
1 Tbsp. +1 tsp olive oil
1 tsp sea salt (or Himalayan salt)
¼ tsp granulated garlic (optional)
2 Tbsp. low-sodium organic vegetable broth
Preheat oven to 400° F.
Wash cauliflower and pat dry.
Place cauliflower in large baking pan. Drizzle with oil; toss gently to coat.
Season with salt and garlic.
Bake, stirring halfway through, for 40 to 45 minutes, or until tender.
Place in food processor; add vegetable broth. Pulse until smooth.