Crockpot Meatloaf & Vegan Mashed Cauliflower
- 2 Heads Cauliflower (raw)
- 6 Cloves Garlic (raw)
- 1 Tablespoon Extra Virgin Olive Oil
- 2 Tablespoon Dairy-Free Butter Alternative
- 1 Cup Almond Milk
- 1 Teaspoon Mrs. Dash (seasoning)
- Preheat oven to 375°F. Line a baking sheet with parchment paper or spray with cooking spray.
- Place florets in an even layer on baking sheet. Drizzle with olive oil, and lightly toss to coat.
- Chop just the top off of the unpeeled whole bulbs of garlic so they still hold their shape. Rub the exposed heads with a bit of olive oil. Wrap each bulb in tin foil, and set on baking sheet with cauliflower.
- Bake for 35 minutes, stirring cauliflower halfway through cooking time.
- Allow cauliflower to cool slightly. Remove garlic cloves from bulb (they should be soft and very easy to remove from skin).
- In a large food processor, blend together roasted garlic, cauliflower, milk, melted butter, Mrs. Dash seasoning, salt, and pepper until smooth and mashed potato-like. Season with more salt and pepper to taste.