A couple years ago, I blogged about a Cauliflower Purée with Mushroom Compote, Seared King Mushroom and Shitake Bacon dish. That meal was awesome but time-consuming. Today, the big head of cauliflower sitting in my fridge inspired me to make a simple mashed-potato-like side dish.
I decided to load this up with roasted garlic, chives, and nutritional yeast. I used vegan margarine, but a drizzle of olive oil would be really tasty too.
The result is a wonderfully light and flavorful side dish that you wouldn’t feel too bad about if you ended-up eating a whole bowl full. Who me? Never…
I always like to include a couple cloves of roasted garlic in my mashed potatoes (or in this case, mashed cauliflower), but if you don’t have the time, feel free to substitute a fresh clove of garlic.
Roasting Garlic Cloves
- Preheat the oven to 325°F.
- Cut off the end of the garlic cloves to expose the flesh. Place them on a piece of foil, drizzle them with olive oil and season them with salt and pepper.
- Wrap the cloves up with the foil and place them on baking pan. Bake them for 1 hour. The cloves should be soft and fragrant.
- When cooled, pop the cloves from their skins, and mash them up before incorporating them into your dish.
- 1 large cauliflower, chopped into florets
- 2 big cloves of roasted garlic (or 1 clove raw garlic)
- 2 tbsp nutritional yeast
- 2 tbsp vegan margarine
- 1 tbsp fresh chives, chopped
- salt & pepper
- Chop the head of cauliflower into small florets.
- Place cauliflower in a large pot and fill with just enough water to cover the florets.
- Bring the water to boil and then reduce the heat to medium-low. Steam until tender, about 6 minutes.
- Drain the cauliflower well.
- Place the cauliflower in a large bowl, and puree with potato masher or immersion (stick) blender.
- Mix in remaining ingredients, seasoning with salt and pepper, to taste.
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