|Prep time||5 minutes|
|Recipe Type||Side Dishes|
This gluten-free and dairy-free version of your family favorite is no less delectable than the buttery version you grew up with. Roasting the vegetables brings out an amazing flavor that will keep you wondering how something this delicious can be so good for you!
|1||head cauliflower (chopped)|
|6||small red potatoes (cubed, unpeeled)|
|1||large shallot (sliced)|
|4||cloves garlic (peeled and halved)|
|2||T||grapeseed or olive oil|
|3 1⁄4||c||Vegetable Stock (divided, 1/4c and 3c)|
Heat oven to 450 degrees. Toss chopped cauliflower, potatoes, shallot and garlic with oil, 1/4 cup vegetable stock, salt and black pepper. Roast on baking sheet in single layer for 45 minutes. Toss vegetables once during cooking. Once roasted, place 1 1/2c stock in bottom of food processor bowl then the vegetables. Begin to puree, adding the rest of the stock and white pepper until desired consistency is reached.