Vegan Herb Mashed Cauliflower Recipe


I find the Farmer’s Market to be one of the most inspiring places to shop around. This would be true anywhere, but here in California we are especially lucky because many of our markets are open year round and contain the best of our state’s farms. I have a special weakness for organic produce, and when organic meets heirloom in a beautiful, vibrantly colored flat, I can’t help but be inspired. Enter the cauliflower. Ever since I cut potato out of my diet so that I could best breastfeed sensitive Baby Yum, cauliflower has had a special place in my heart. Before I ever started an allergen-free gluten-free diet, I enjoyed southern-style mashed cauliflower as a side dish. Once I went allergen-free and potato-free, this carb-girl started having some serious mashed potato cravings. I had to modify my old recipe quite a bit to fit with my dairy-free diet, and the following recipe is the result. I’ve never been that crazy about plain cauliflower (especially raw, yech), but steamed with herbs and blended with herbs, some healthy olive oil and a dollop of decadent margarine, cauliflower transforms into a whole new, very tasty dish. I like to add fresh herbs to the hot cauliflower because it adds a fresh, green flavor and presentation, but it is tasty without as well. If you plan on serving it with a hearty sauce like vegan gravy, I would probably leave out the dill or parsley. You can also use a plain version as a topping for shepherd’s pie. It is softer than a mashed potato topping but has a very satisfying mouth-feel and flavor. In fact, just talking about it makes me want some! Let me know how you serve your mashed cauliflower in the comments. If you haven’t tried it before, there is no time like the present! I promise that you won’t be sorry you tried it.

*The golden mashed cauliflower is made with some gorgeous yellow cauliflower, as pictured above. The white mashed cauliflower was made using the more commonly available white cauliflower. Both organic, of course!*

This post is an entry in Meatless Mondays

Looking for more gluten-free cauliflower recipes? Try these!
Roasted Garlic Cauliflower recipe
Cauliflower CRUST pizza (low-carb, flourless!)
Elana’s Potato-free Cauliflower “Potato” Salad
Elana’s Cauliflower Rice
Alison’s Roasted Cauliflower Soup
Sorghum Cauliflower Curry Recipe
Dairy Free Rice-free Cauliflower “Risotto”
What’s your favorite cauliflower recipe? Share in comments!

Dairy-free Mashed Cauliflower Recipe
Ingredients
1 head of cauliflower
1 tbsp. olive oil
1 tbsp. margarine (I use Earth Balance soy-free)
a few sprigs of fresh herb of choice (dill or parsley are nice)
1-2 tbsp. nutritional yeast (optional)
salt, to taste
pepper, to taste
Directions
Cut off generous florets off the main cauliflower stalk. Bring water to a boil in steamer and add your florets. If you want, you can add a sprig or two of your fresh herb, reserving some for later. Steam for 8-10 minutes or until you can easily pierce with a fork. Remove herb and discard. Remove florets from steamer and put in your food processor. Process lightly. Add your olive oil, margarine, and fresh herb and process until creamy. Add nutritional yeast, salt, and pepper, and process again to disperse. Taste and adjust seasonings as needed.
Notes
Baby Yum style: For an allergy-prone 14 month old who has already successfully eaten cauliflower, fresh herbs and olive oil:
I left out the margarine and salt.


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