Mashed Cauliflower “Potatoes”
You wouldn’t believe the past 24 hours that I have had. Snow, flight delays, missed connections and spending the night in Phoenix, AZ because of all the above, I am a bit tired to really write much about these Mashed Cauliflower “Potatoes” with Gravy. Forgive me.
I finally got into Los Angeles this afternoon and I walked into a house with no food (but it was sparkling clean!) Note to self: Never get stuck in a state unexpectedly where the only options for food are a pizza place and a sports bar at 10:00pm in a rather sketchy place (not that it mattered anyway because those weren’t options you could choose from) so you just settle on bottled water and pray that hunger pangs don’t hit you during the night. Just a little wise piece of advice, not like you’d have control over that even if it happened.
I had such a GREAT time in Indiana with my mom and had a great birthday, though. Thank you all for the birthday wishes and kind words!
For the Mashed Cauliflower:
- 5 c. cauliflower florets
- 1/2 c. unsweetened nondairy milk
- 1/2 c. vegetable broth
- 2 tsp. dried rosemary
- 1 tsp. nutritional yeast
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- sea salt, ground pepper, and 1 Tbsp. butter (ghee or nondairy) to taste
For the Gravy:
- 1 shallot, minced
- 2 garlic cloves, minced
- 2 Tbsp. arrowroot powder
- 1 c. vegetable broth
- 1/2 c. unsweetened nondairy milk
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- sea salt and ground pepper to taste
- In a saucepan, place the cauliflower florets and water halfway. Cover with a lid and bring to a boil. Allow to simmer on low for 10 minutes until tender. Drain.
- According to the consistency you prefer with your mashies, start with half of the liquid (milk and broth) and blend with an immersion blender. Slowly add the remainder or until you get the desired consistency. Mix in the spices and herbs. Season with sea salt and ground pepper.
- In a small skillet, saute the garlic and shallot with the oil over medium heat until lightly brown.
- Add the arrowroot and mix in for 30 seconds. Add the nondairy milk and vegetable broth, whisking it in until evenly combined. Add the seasonings and bring to a boil. Simmer until the gravy thickens. Season with sea salt and ground pepper.
- Pour over mashed cauliflower.
- Serving Size: 284 g
- Calories: 120
- Sugar: 4g
- Sodium: 320mg
- Fat: 4 g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 6g
Happy Mashed Cauliflower and gravy making!
Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.
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