Vegan Mashed Cauliflower
Equipment
- skillet
- steam basket + stock pot
- food processor
- knife + cutting board
- measuring spoons
Ingredients
- 1 cauliflower head, cut into florets and steamed
- 4-6 large cloves garlic, minced
- 1 large shallot minced
- 1 tablespoon olive oil
- ½ teaspoon onion granules
- ¼-½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons vegan butter (I used Miyoko's Oat Butter)
Mix-in or top with:
- scant ¼ cup chives or scallions, diced
Instructions
- Prepare cauliflower: Add water to a pot, filling ¼-1/3 of the way and place over high heat (the water should not touch the steam basket, test before placing on heat if needed). Cut cauliflower into small florets and place into steam basket. Place basket into the pot and cover. Let steam for 10-15 minutes or until a fork easily pierces through the cauliflower.
- Prepare garlic + shallots: While the cauliflower steams, mince shallots and garlic. Warm a skillet over medium-low heat. Once warm, add oil, shallots, and garlic. Sauté for 2-3 minutes or until fragrant. Remove from heat.
- Combine: Remove steamed cauliflower from the stove top and add to a food processor along with the sautéd garlic and shallots, onion powder, salt, pepper, and butter. Pulse for 1-2 minutes (scraping down the sides if needed) or until smooth.
- Stir in: Remove from food processor. If using scallions, slice and stir them in or keep them separate and use as a topping instead.
- Top with additional fresh ground black pepper, and/or Himalayan sea salt if desired. Enjoy!
Notes
I used ¼ teaspoon + a large pinch of salt and ¼ teaspoon + a few dashes of pepper. The recipe is written as a range so you can customize to your taste buds. If you typically like saltier dishes, use ½ tsp.