1 head large cauliflower
1/2 can coconut milk
5 cloves of garlic, minced
1 tbsp freshly chopped rosemary
oil infused red chili pepper (optional)
Steam cauliflower florets until tender. Set aside.
In a pan, saute garlic and rosemary with vegan margarine until fragrant.
Add steamed cauliflower to the pan. Mash it with a wood spoon.
Add coconut milk to the pan. Mix well with the cauliflower mixture. Bring to a boil.
Turn off the heat.
Season with salt.
Top with oil infused red chili pepper. (optional)
Thanks to my brother-in-law for this delicious easy recipe.