Garlicky Mashed Cauliflower "potatoes"
photo by Vin Cent
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 medium head cauliflower
- 1 tablespoon vegan cream cheese, softened
- 1⁄4 cup nutritional yeast
- 1⁄2 teaspoon garlic, minced
- 1⁄8 teaspoon vegan chicken broth (may substitute 1/2 teaspoon salt)
- 1⁄8 teaspoon fresh ground black pepper
- 1⁄2 teaspoon chives, for garnish
- 3 tablespoons vegan margarine (Earth Balance)
directions
- Bring a stockpot of water to boil over high heat.
- Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
- In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, nutritional yeast, garlic, boullion and pepper until almost smooth.
- Garnish with chives, and serve hot.
- Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
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Reviews
-
Another amaaaaaazing recipe from "Wish I could cook"! Simple, quick and easy but so much flavor in it! As an extra tip, use a regular food processor or be careful when mashing the cauliflower with an immersion blender... if not your kitchen will need an extra cleaning! Also, I spread some extra bread crumbs and scallions on top. Was extra flavorful!
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Yum, this was unexpectably delicious! I steamed the cauliflower until the pieces were very soft, drained then placed the cauliflower back in the same pot (deep enough that the vegetable won't splatter when blended). Added the other ingredients which included white pepper (although skipped the veggie broth) and I included both fresh rosemary and chives from our garden. I used Oregon-made regular cream cheese and one tablespoon combo of olive oil and butter. Pureed with an immersion blender, using a small amount of the saved cooking liquid to help puree the cauliflower and plated on a bed of baby arugula. Finally garnished with fresh cracked black pepper, salt and chive blossom. Very good! Made for Veg Tag/June.
RECIPE SUBMITTED BY
Wish I Could Cook
East Peoria, Illinois
I'm a recipe junkie and collect way too many cookbooks. But when it's time to actually make something, I quickly turn to the internet... I started avoiding meat more than 20 years ago for environmental reasons. (It takes so many resources and the pollution risks of confinement operations are huge.) I've been vegan for years now and can report that the health benefits are also real. I really don't understand why people insist on eating meat