Cauliflower Mashed “Potatoes”
- 1 large head of cauliflower, cut into florets
- 3–4 cloves roasted garlic (or 1 teaspoon minced garlic sautéed in olive oil)
- 1/4 cup unsweetened almond milk (or other plant-based milk)
- 2 tablespoons olive oil or vegan butter
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Optional garnish: chopped fresh chives, a drizzle of olive oil, or smoked paprika
1. Cook the Cauliflower:
- Bring a large pot of water to a boil.
- Add cauliflower florets and boil for 10–12 minutes, or until fork-tender. Alternatively, steam the cauliflower for 12–15 minutes.
2. Prepare for Mashing:
- Drain the cooked cauliflower and pat it dry with a clean kitchen towel to remove excess moisture.
3. Blend or Mash:
- Add the cauliflower, roasted garlic, almond milk, olive oil (or vegan butter), salt, and pepper to a food processor or blender.
- Blend until smooth and creamy. For a chunkier texture, mash the cauliflower by hand with a potato masher.
4. Adjust Seasoning:
- Taste and adjust the salt, pepper, or almond milk for desired flavor and consistency.
5. Serve:
- Transfer the cauliflower mash to a serving bowl.
- Garnish with fresh chives, a drizzle of olive oil, or a sprinkle of smoked paprika, if desired.
This creamy, flavorful alternative is perfect as a side dish for any meal and pairs beautifully with roasted veggies or plant-based proteins! 🥦✨
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