This is a healthier spin on twice-baked potatoes and is pretty darn good! I love my potatoes just like any girl from Iowa but they’re pretty heavy on the carbs. A half cup of cauliflower has 1.5 carbs compared to a half cup of potato at 12 carbs! This recipe used 1 head of cauliflower which is a total of only 16 g carbs, 14 g fiber and only 144 calories! So go ahead, fill up your plate… it’s good for you!
1 head cauliflower, cleaned, stems removed
3 garlic cloves, sliced thin
Fresh chives, diced
2 t olive oil
1/2 c almond milk (original, unsweetened)
1/2 t sea salt
1/8 t pepper
Heat oven to 400 degrees.
Put the cauliflower in a pan, cover with water and bring to a boil. Immediately reduce heat to medium-low and cover, cooking until you can easily insert a knife into cauliflower. Drain and return to pan. Mash cauliflower with a fork. Add almond milk, chives, salt, and pepper and stir to mix. Transfer to a small baking dish, sprayed with non-stick spray.
Bake for 20 min or until top starts to brown. Drizzle olive oil in pan and sauté garlic on medium heat until they start to brown. Top cauliflower with roasted garlic and serve with a little vegan butter (Earth Balance is a good vegan butter).
Alternate method: If you want to speed things up, instead of baking at 400 for 20 min and sautéing garlic, put raw garlic on cauliflower and spray the top of the casserole with non-stick spray. Broil until it starts to brown.
Now off you go to whip it up vegan!