optional but delicious add ins: dried parsleychives, black pepper
Preheat your oven to 450 F/230 C. Prepare a baking sheet by lining it with a silicone baking sheet or greased foil.
Remove florets from the cauliflower (aka don't use the stem). Drizzle the cauliflower with the olive oil and rub all over. Place on the lined baking sheet. Add the smashed garlic (skins still on) on the baking sheet. The skins help to prevent it burning; you'll remove thee afterwards. Roast for 20 minutes in the oven.
Remove the cauliflower and don't let cool. Add the roasted cauliflower, the garlic (skins remove), and the sea salt into a food processor.
In a microwave (or on stove top if you prefer), add the vegan butter to the coconut milk and microwave for about 45 seconds until both are hot and the butter is melted. Add it to the food processor.
Turn on the food processor to high to blend everything together. Blend for about 3-4 minutes, stopping to scrape down all the sides. If you need it, add in the last 1/4 cup of the coconut milk to get the mashed cauliflower even creamier and smooth. Just watch it so it's your desired texture.
Your mashed cauliflower should be smooth and creamy when you're done. Taste test and add more salt, depending on your taste. Blend again until all incorporated. Serve with veggies and crackers and enjoy!
How to store: Store leftover mashed cauliflower in an airtight container in the refrigerator for 2 to 3 days. Reheat it in the microwave or on the stovetop on low, adding a bit of coconut milk to thin it out.How to freeze:Place the mashed cauliflower in an airtight container and freeze for up to 3 months. You can warm it in the microwave from frozen, or let it thaw in the refrigerator and warm it on the stovetop or in the microwave.