Mock Mashed Potatoes

Weekly Recipe: 
Serves: 8 – 10

1 tablespoon olive oil

2 cloves garlic, sliced

1 head cauliflower, roughly chopped

3 cups cooked cannellini beans

1/2 cup vegetable broth

2 tablespoons fresh parsley, sliced (chives would also work well)

Salt and pepper to taste

Heat oil in a small frying pan over medium heat. Add sliced garlic, and cook until slightly browned. Meanwhile, place one to two inches of water in a large pot and bring to a simmer over medium-high heat. Place cauliflower in a steam basket and place in pot. Cover and steam until fork tender, about 10 minutes. Remove and set aside. In a food processor, combine garlic-infused oil, cauliflower, cannellini beans, vegetable broth, and parsley, and purée until smooth. Scrape down the sides as needed, and season with salt and pepper. Serve warm and enjoy! Source: Recipe by Amanda Maguire,