Garlic Mashed Cauliflower
Move over mashed potatoes — there's a new side in town! Try our 6-ingredient, 30-minute whipped cauliflower that's creamy, comforting, salty, garlicky, buttery, and SO easy to make! The perfect plant-based, gluten-free side!
AuthorMinimalist Baker
5 from 15 votes
PREP TIME10 minutes
COOK TIME20 minutes
TOTAL TIME30 minutes
Servings (3/4-cup servings)
CourseSide
CuisineGluten-Free, Vegan
Freezer Friendly1 month
Does it keep?3-4 Days
Ingredients
CAULIFLOWER
- 1 head cauliflower
- 4 Tbsp olive oil
- 2 cloves garlic, minced
- 1/4 tsp sea salt or to taste
- 2 - 4 Tbsp unsweetened plant milk, if needed
FOR GARNISH optional
- Fresh chives
- Nutritional yeast
Instructions
- Cut cauliflower into even florets and steam for 15-20 minutes until very tender. Remove from heat and set aside uncovered to cool slightly.
- Meanwhile, sauté garlic in olive oil in a small skillet over medium-low heat for 2-3 minutes or until just slightly browned (be careful not to burn). Set aside.
- Transfer cauliflower to a Vitamix or food processor (or use an immersion blender to purée cauliflower in a pot or saucepan) and process until puréed. Then add garlic oil and sea salt, and process until well combined.
- Adjust flavor as needed, adding more sea salt to taste, garlic for intense garlic flavor, or plant milk to help the cauliflower purée. Note: You could even blend in a little nutritional yeast to add cheesy flavor.
- Garnish with chives and nutritional yeast (optional), and another sprinkle of sea salt. Serve hot. Store leftovers covered in the refrigerator up to 3-4 days, or 1 month in the freezer. Reheat in the microwave or on the stovetop in a saucepan until hot.
https://minimalistbaker.com/vegan-garlic-mashed-cauliflower/
No comments:
Post a Comment