M-m-m-m-m-m-m-m-m-m-m-m…mashed potatoes…starchy, creamy and buttery…and oh, so fattening! This version uses cauliflower as the base and has all the creaminess and satisfaction without the stuff we no longer want to eat.
Makes 3-4 servings
Place cauliflower in a steamer basket above a pot of boiling water. Cook, covered, until fork tender, about 12 minutes.
Preheat oven to 325o and lightly oil a 9-inch baking dish. Transfer cauliflower to a food processor or blender. Add milk, vegan butter substitute, salt and pepper to taste and puree until smooth. Spoon into baking dish and bake, uncovered, for about 8 minutes, until bubbly. Fold in chives and serve hot.