For the Roasted Garlic:

1. Pre-heat the oven to 350 degrees.
2. Cut the top off a head of garlic.
3. Drizzle olive over the opening.
4. Sprinkle with salt.
5. Use aluminum foil and tent over the garlic enough to allow steam to get through.
6. Bake for 45 minutes, uncover and bake for 15 more minutes and set aside.

For the mashed cauli-potatoes:

1. While you are waiting for the oven to pre-heat for the garlic, grab a large pot and fill with water to boil the cauliflower and potatoes.
2. Place the pot with water over medium high heat.
3. Add a pinch of salt and 1 tablespoon of olive oil or vegetable oil.
4. Once the water boils, add the head of cauliflower and the bag of potatoes (make sure all the green parts are cut off the cauliflower).
5. Cook for 15 minutes or until you can easily pierce with a fork.
6. Once the cauliflower is done, strain into a bowl but save about 1 cup of the liquid (we need this to replace your “cream” in the mashed potatoes).
7. Set aside to cool (about 5 minutes).
8. Once the cauliflower has cooled enough to handle, chop into smaller pieces and place into a food processor.
9. If the cauliflower is too thick for the food processor to handle, add a little of the potato water at a time until you reach the desired consistency. Depending on how big the cauliflower head was you might have to empty some of the contents to a bowl and mix everything at the end.
10. Next add the potatoes to the food processor and pulse until you reach the desired consistency.
11. Add salt and pepper to taste and 1 teaspoon of finely chopped rosemary.
12. Once the roasted garlic is ready, grab a fork and pull out as many roasted garlic gloves as you can and add them to the food processor with the potatoes. Set aside.

For the Guinness-Onion-Mushroom Gravy:

1. In small sauce pan, add 1 tablespoon of vegetable oil and heat on medium high heat. Once the oil is hot add 2 tablespoons of flour and constantly whisk until it thickens (5-10 minutes). Set aside.
2. In a large skillet add 1 tablespoon of vegetable oil add chopped half-moon onions and mushrooms until caramelized about 30 minutes on medium high heat.
3. Once the onions are caramelized and your roux is done, add the roux to the onions and mushrooms.
4. Slowly add the can of beer, mustard, ACV, amino acids and spices. This replaces the Worcestershire sauce that would normally be added.
5. Once this is thickened, add the vegetable stock slowly until well mixed and add salt to taste.

Heat up the edamame:

Follow instructions on the bag.