Cauliflower “Mashed Potatoes”
Yield: 3-4 servings
1 head cauliflower, broken into florets
2-3 tablespoons unsweetened, plain soymilk
3 tablespoons vegan margarine (Earth Balance)
1-2 teaspoons white or chickpea miso paste
freshly ground black pepper
freshly minced chives, garnish
- Preheat oven to 325F.
- Steam cauliflower for 10-12 minutes, until fork tender.
- Lightly oil a 9 inch baking dish and set aside.
- Transfer steamed cauliflower to a food processor or blender.
- Add soymilk, margarine, miso and pepper and puree until smooth.
- Pour into prepared baking dish and bake, uncovered, about 6-8 minutes, until slightly bubbling. Sprinkle chives and fold in, serve hot.
Yum! This is one of my favorites! The best part is, you can serve this as “mashed potatoes” and usually people have no idea!
I usually do two things extra – sometimes I’ll mash in some white beans to give it a little bit of heartiness, and usually I use my stick blender, and blend it right in the pot.