Mashed Cauliflower [Vegan, Gluten-Free]
You can never have too many side dish recipes, so give Mashed Cauliflower [Vegan, Gluten-Free] a try. Watching your figure? This gluten free recipe has 111 calories, 4g of protein, and 7g of fat per serving. This recipe serves 4. For 94 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 522 people have made this recipe and would make it again. If you have sea-salt, garlic cloves, fresh chives, and a few other ingredients on hand, you can make it. It is brought to you by onegreenplanet.org. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 53%, this dish is good. Similar recipes are Another Mock Mashed Potatoes (mashed Cauliflower)-low Carb, Mashed Cauliflower, and Mashed Cauliflower.
Servings: 4
Ingredients:
1/2 cup unsweetened almond milk
1 tablespoon vegan butter
4-5 cups cauliflower florets (about 1 large head)
2 tablespoons chopped fresh chives
1 teaspoon chopped fresh thyme
3 garlic cloves, minced
1 leek, trimmed and chopped fine
1 tablespoon nutritional yeast (optional)
1 tablespoon olive oil
1/4 teaspoon freshly ground pepper
1/2 teaspoon ground sea salt
Equipment:
food processor
frying pan
Cooking instruction summary:
Boil the cauliflower in water over medium-high heat for 7-10 minutes or until soft. Rinse and add the cauliflower to a large food processor.In a medium skillet, heat the olive oil over medium heat. Add the garlic and leeks, and cook for about 3-4 minutes or until the leeks are tender. Remove from heat and add to the food processor.To the food processor, add the nutritional yeast (optional), vegan butter, almond milk, chives, thyme, salt, and pepper.Blend until the cauliflower is very creamy.Boil the cauliflower in water over medium-high heat for 7-10 minutes or until soft. Rinse and add the cauliflower to a large food processor.In a medium skillet, heat the olive oil over medium heat. Add the garlic and leeks, and cook for about 3-4 minutes or until the leeks are tender. Remove from heat and add to the food processor.To the food processor, add the nutritional yeast (optional), vegan butter, almond milk, chives, thyme, salt, and pepper.Blend until the cauliflower is very creamy.
Step by step:
1. Boil the cauliflower in water over medium-high heat for 7-10 minutes or until soft. Rinse and add the cauliflower to a large food processor.In a medium skillet, heat the olive oil over medium heat.
2. Add the garlic and leeks, and cook for about 3-4 minutes or until the leeks are tender.
3. Remove from heat and add to the food processor.To the food processor, add the nutritional yeast (optional), vegan butter, almond milk, chives, thyme, salt, and pepper.Blend until the cauliflower is very creamy.Boil the cauliflower in water over medium-high heat for 7-10 minutes or until soft. Rinse and add the cauliflower to a large food processor.In a medium skillet, heat the olive oil over medium heat.
4. Add the garlic and leeks, and cook for about 3-4 minutes or until the leeks are tender.
5. Remove from heat and add to the food processor.To the food processor, add the nutritional yeast (optional), vegan butter, almond milk, chives, thyme, salt, and pepper.Blend until the cauliflower is very creamy.
Nutrition Information:
covered percent of daily need
