Total Time60 min
- 2 pouches of Tasty Bite® Bombay Potatoes
- 1 head cauliflower
- 4 Tbsp. butter (or olive oil)
- 2 Tbsp. olive oil
- 4 cloves garlic, minced
- ¼ - ½ cup unsweetened plain almond milk
- ½ tsp. sea salt (to taste)
- 1 pinch black pepper
- 8 oz mushrooms, chopped
- 10 oz sweet green peas, frozen
- 1 cup cheddar cheese (optional)
Preheat oven to 425 degrees.
Cut cauliflower into even florets and steam in a large pot with a steamer basket (covered) until very tender - about 15-20 minutes. Remove from heat and set aside uncovered to cool slightly.
In a small skillet, sauté 2 cloves of garlic in the butter (or olive oil) over medium-low heat for 2-3 minutes (be careful not to burn). Turn off heat and set aside.
Transfer half of the cauliflower and half of the almond milk to a food processor to purée. Remove first half of cauliflower from food processor to mixing bowl and purée remaining cauliflower and almond milk. Transfer to mixing bowl. (The amount of cauliflower you’re able to purée at once will vary based on the size of your food processor.)
Mix garlic butter, salt, and pepper in with puréed cauliflower and set aside.
In a skillet, heat olive oil over medium heat. Add the remaining 2 cloves of garlic to the mushrooms and cook until mushrooms are tender and lightly browned - about 5 minutes.
Transfer mushrooms to a 9×13 baking dish or 2 qt baking dish and add sweet green peas and Tasty Bite® Bombay Potatoes. Carefully spread mashed cauliflower evenly over top then sprinkle with cheese.
Bake at 425 degrees for 15 minutes. Let cool briefly before serving.