Recipe of the Week: Mashed Cauliflower

A Recipe From My Sister’s Kitchen

If you like comfort food on a cold winter evening, give this recipe a try. It’s a good substitute for mashed potatoes. Plus, it’s super easy to make.

Mashed Cauliflower
Serves 4-6

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1 large head cauliflower, steamed

1/2 cup cannelini beans, cooked

1/4 cup olive oil

1 tsp dijon mustard

1-1/2 tsp Spike seasoning

1/2 tsp black pepper

1 tbsp Bragg Liquid Aminos

3 tbsp nutritional yeast

1 tbsp vegan cream cheese

2 tbsp vegan sour cream

Unsweetened, plain non-dairy milk or water, amount desired

Remove the stem and cut the cauliflower into medium-size pieces. Steam until tender. In a food processor, combine all ingredients and blend well. If you need to thin the mixture a bit, use a non-dairy milk or water as needed. The mixture should be thick like mashed potatoes when done. You can leave it a bit chunky if you prefer. Warm and serve.

Note: If you want to get more creative in the kitchen, you could substitute the olive oil, cream cheese and sour cream with cashew cream to create a healthier alternative.

This recipe was created by Cathy Corey.