Cauliflower Mashed Potatoes

cauliflower mash potatoes

Let me start by saying I’m not a vegan or vegetarian.  I do like to eat clean, and try to eat vegan a couple a times a week.  Living in LA it makes it easy since healthy lifestyles are the norm.  I was craving mashed potatoes and didn’t have any potatoes in the house.  I did have a head of cauliflower and decided to try to make cauliflower mashed potatoes.  They are amazing, and they are much healthier.  Cauliflower has so many health benefits too.  Some of cauliflower’s health benefits are, cauliflower helps prevent different types of cancer because it contains sulforaphane which is a sulfur compound that helps slow down tumors and kill cancer stem cells.  Cauliflower is also a great anti-inflammatory, it’s high in Vitamin C a cup of raw cauliflower has almost the same amount of Vitamin C as an orange.   It is also full of fiber which is great for your digestive track and helps cleanse your digestive track. Give cauliflower mash a try, I think you will really like it.

I am going to give two options how to make it, the vegan way and the non-vegan way.

Ingredients:

1 head cauliflower, cut into 1/2-inch pieces
1 cup chicken broth or veggie broth for the vegan option
1 teaspoon salt, to taste
3 tablespoons unsalted butter, cut into chunks or 1 tablespoon olive oil

Freshly ground black pepper, to taste

other options:

If you want to make them in a garlic/cheese version you can add:

1/4 cup grated Parmesan
1/2 teaspoon minced garlic

If you want to garnish it:

I put sliced green onions because I didn’t have chives

1 tablespoon of rosemary or thyme (don’t do both together)

Instructions:

In a large pot, bring the chicken broth or veggie broth and salt to a boil. Add the cauliflower; bring back to a boil. Cover, reduce the heat to low and steam for 20 minutes, or until cauliflower is very tender. Use a slotted spoon to transfer the cauliflower to a bowl (or food processor, I mashed it by hand, it was super easy and I felt like it had more texture).  Add 3 tablespoons of chicken broth from the pot, along with the butter or olive oil. Mash until smooth or the texture that you want. Taste and add seasoning with salt and freshly ground pepper.

Add thyme or rosemary, garlic and/or parmesan  and mash it up.  If you feel like it’s dry still or not fluffy you can add more butter or chicken broth. Be careful when adding more or else it will become watery.

 

For the gravy: 

This is the vegan/vegetarian way:

2 1/2 tbsps. butter
1/4 cup all-purpose flour
1 1/2 cups vegetable broth
2 tbsps. soy sauce
1/4 tsp fresh ground black pepper
1/2 a cup of crimini mushrooms (optional)

If you need more seasoning you may add this:

1 tsp onion powder
¼ tsp garlic powder

Directions:

First you will melt butter in small sauce pan, make sure it doesn’t burn. This will be on medium to low heat.  Then whisk butter and flour for about 30 seconds. Add Broth and soy sauce.  Stir until you get desired thickness.  If you want it thinner you can add more broth and if you want it thicker add a tiny bit more flour. If you are adding the onion and garlic powder put it in with the mushrooms. Stir in mushrooms and then serve. Sometimes I add about 1-2 Tablespoons of  non flavored almond milk after the gravy is finished to make it a little richer. This will also thin it out if it’s too thick.

Regular gravy:

Brown gravy is really easy to make. It takes like 5 mins to make too.

Ingredients:

2 1/2 tablespoons of butter

1/4 cup of all purpose flour

1 1/2 cups of chicken or beef broth

 

option: you can add 1/2 a cup crimini mushrooms

PREPARATION:

First you will melt butter in small sauce pan, make sure it doesn’t burn. This will be on medium to low heat. Then whisk butter and flour for about 30 seconds. Add Broth . Stir until you get desired thickness. If you want it thinner you can add more broth and if you want it thicker add a tiny bit more flour. Again, if you are adding the onion and garlic powder put it in with the mushrooms. Stir in mushrooms and then serve. Sometimes I add about 1-2 Tablespoons of non flavored almond milk after the gravy is finished to make it a little richer. This will also thin it out if it’s too thick.

coucou jolie adam omar shanti

7 Comments

  1. Sandy
    November 22, 2015 / 11:53 am

    I’m making this! yummooo

  2. Nydia
    November 26, 2015 / 4:48 am

    I made this and loved it, I am making the gravy for thanksgiving today…both of them! Thanks

  3. Rosie
    January 9, 2016 / 2:21 pm

    My favorite site now. I just found it randomly! Will share this with others.

  4. Meagan
    January 11, 2016 / 8:41 pm

    Yum, I’ll try this!

  5. Rachel
    February 28, 2016 / 5:52 pm

    Yummy!

  6. Raquel
    March 18, 2016 / 6:02 pm

    I made these from your recipe and really loved them. My kids didn’t even realize they were not potatoes hehehe. You should write a recipe book! I would buy it.

  7. Jack
    March 22, 2016 / 6:37 am

    Looks good!

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