Happy Thanksgiving Eve! On day 3 of this week’s recipe blitz, I bring you a suitable substitute for mashed potatoes – mashed cauliflower!
Usually, mashed cauliflower lacks a certain creaminess, which is disappointing. But instead of using dairy to fill the void, I added something else – white beans! Don’t knock it until you try it. It makes total sense. Pureed beans are what? Hummus. Hummus is creamy. So are mashed potatoes. The circle is complete, and it totally works. Add a tiny pat of Earth Balance or butter on top of your mashed-up mound, garnish with some green onions, and WHOA. Flavor explosion.
Garlic Cauliflower Mash
2 heads of cauliflower
- 1 and 1/2 c. canned white beans, drained & rinsed
- 1/2 c. plain unsweetened nut milk. I used almond.
- 4 small shallots, diced
- 2 tbsp. garlic, minced
- sea salt, to taste
- Cooking spray. I used coconut oil cooking spray from Trader Joe’s.
- Preheat oven to 350 degrees.
- Chop cauliflower into florets. Add to a baking sheet with garlic and shallots. Coat generously with cooking spray, stir, and roast for about an hour until cauliflower is tender and slightly browned. The shallots and garlic may look a little burned. This is okay. The little crispy bits will at a lot of flavor to the final product. This is also why the cauliflower mash looks more brown than white. Brown = flavor!
- Add roasted cauliflower combo to a food processor with beans and nut milk. Puree on high until you reach a creamy consistency. It took me several minutes. Just be patient. It’ll get there.
- Add sea salt to taste, and serve warm.