Vegan Mashed Cauliflower Instead Of Mashed Potatoes Food
VEGAN MASHED CAULIFLOWER (INSTEAD OF MASHED POTATOES)
My husband doesn't like to eat starchy food so I found this recipe on fatfreevegan.com and modified it a bit. This is an excellent replacement for mashed potatoes. I like this with Recipe #208856 with vegan gravy and either broccoli or green beans.
Provided by Zenmaria
Categories Cauliflower
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook frozen cauliflower by following the package directions. Cook until it is very well done (soft!) approximately 8-10 minutes. (You may also use 1 pound of fresh cauliflower). Put into a colander and drain.
- While cauliflower is cooking, combine soy milk, garlic, water, and seasonings, in small saucepan over medium heat. When it reaches a boil, add the cornstarch/water mixture, stirring constantly until thickened. Set aside for next step.
- When cauliflower is cool enough for you to handle, squeeze as much water out of it as possible. (Put it into a colander and pressed it with the back of a big spoon). Next, put the cauliflower into a food processor and whir on high for a minute or just mash with a fork. Add the sauce from step 2. Process/stir until the cauliflower is creamy and smooth.
- Check the consistency. If it is too thick for you, add a tiny bit of soymilk, mix, and check again. Too much liquid and you will end up with soup!
- Add additional seasoning to taste. Serve hot/warm. You may need to heat it quickly in the microwave before serving.
Nutrition Facts : Calories 42.8, Fat 0.6, SaturatedFat 0.1, Sodium 42.7, Carbohydrate 8.1, Fiber 2.4, Sugar 2.8, Protein 2.7
"MOCK" GARLIC MASHED POTATOES
Puree cauliflower instead of actual potatoes for a "Mock" Garlic Mashed Potatoes recipe from Food Network to get the same creamy comfort without the carbs.
Provided by Food Network
Categories side-dish
Time 21m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Set a stockpot of water to boil over high heat.
- Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
- In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
- Garnish with chives, and serve hot with pats of butter.
Nutrition Facts : Calories 149 calorie, Fat 11.5 grams, SaturatedFat 7 grams, Cholesterol 31 milligrams, Sodium 170 milligrams, Carbohydrate 8 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams
CREAMY CAULIFLOWER MASHED POTATOES
Make and share this Creamy Cauliflower Mashed Potatoes recipe from Food.com.
Provided by Boomette
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a casserole of boiling salted water, cook diced potatoes, cauliflower, garlic until vegetables are tender.
- Drain and mash with hot heavy cream and butter. Salt and pepper.
Nutrition Facts : Calories 278.5, Fat 11.6, SaturatedFat 7.2, Cholesterol 35.6, Sodium 81.4, Carbohydrate 40.1, Fiber 5.5, Sugar 2.5, Protein 5.5
MASHED CAULIFLOWER (MASHED POTATOES REPLACEMENT)
A healthier, low-carb version of America's obsession with mashed potatoes. It may sound odd, but try it!
Provided by Sarah J
Categories Fruits and Vegetables Vegetables Cauliflower Mashed
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Bring a pot of water to a boil. Add cauliflower and reduce heat to medium. Cook cauliflower until very tender, about 10 minutes; drain, shaking the colander to remove as much water as possible.
- Blend drained cauliflower and cream in a blender until smooth; transfer to a pot over low heat.
- Stir Parmesan cheese, butter, cream cheese, and sea salt through the blended cauliflower; cook and stir until hot, about 5 minutes.
Nutrition Facts : Calories 183.6 calories, Carbohydrate 9.2 g, Cholesterol 43.8 mg, Fat 14.6 g, Fiber 3.8 g, Protein 6.1 g, SaturatedFat 9.1 g, Sodium 496.4 mg, Sugar 3.7 g
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- Add the cauliflower to a large pot with a steamer basket. Add 2" of water and cover. Turn to high and steam the cauliflower until tender, about 5 minutes.
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- To begin, fill a large pot with water and bring to a boil over medium-high heat. Once boiling, add the cauliflower and boil for 10-15 minutes or until soft. Drain and leave the cooked cauliflower sitting in a colander in the sink to let any steam escape (note: this helps the puree to be smoother and not mushy).
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- Then to the food processor, add the nutritional yeast, vegan butter, almond milk, chives, thyme, salt, and pepper.
- Once the cauliflower has let out all the steam, add to the food processor. Starting on low power, start blending and increase speed until creamy. You may need to stop the processor and stir in case some of the florets get stuck at the top. This recipe makes about 4 cups mashed cauliflower, or roughly 1 cup per serving. Taste and add salt, pepper, or additional nutritional yeast as desired. Store in an airtight container in the fridge for 2-3 days.
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