I love me some mashed potatoes but sometimes they're just a little too heavy. The solution? Cauliflower Mash. It tastes like mashed potatoes, oddly enough, but is lighter and fluffier so you won't feel like you swallowed a lead truck after eating a hefty portion of this.
1/2 tablespoon + 1 teaspoon coconut oil
3 garlic cloves, left in their skin
1 large head cauliflower
1 1/2 tablespoons nutritional yeast
1/4 cup plain unsweetened hemp milk, or plant-based milk of your choice
1/4+ teaspoon salt
Add in options:
Extra nutritional yeast
*If you don't have the time to roast the garlic, or just prefer not to, you can mince it and saute it until it's fragrant.
*This is very much a base recipe. For garlic lovers, add more. If you want a cheezy mash, adjust the nutritional yeast to your liking. Toss in some chopped chives if you're feeling festive.
Roast the garlic cloves in 1/2 teaspoon of coconut oil for 15-20 minutes.
While the garlic is roasting: cut the cauliflower into florets.
In a large pot add a couple inches of water and bring to a boil, add in the cauliflower. Cover partially with a lid and steam for 6 minutes.
When the garlic is done roasting remove it from the oven. Carefully squeeze the garlic cloves into a food processor.
Strain the cauliflower and add it to the food processor along with the remaining 1/2 tablespoon coconut oil, nutritional yeast, plant-based milk and salt- pulse. Take caution not to just turn the food processor on until it's smooth, as this will result in a puree and not a mash. You may need to push the cauliflower chunks down with a spoon and continue to pulse until everything has broken down and become incorporated. Taste and adjust salt to your liking.
Optional: place in a baking dish and broil the top for a couple minutes if you desire some color and crisp.
Serve with gravy.
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