Saturday, March 31, 2012
I apologize for the instagram photo! I originally wasn't going to post this recipe but I love it so much I thought I needed to share asap. Its supper simple & vegan.I also used celery salt for a little seasoning. Garlic powder or onion powder would be great as well.
You do need some sort of blender for these mashed potatoes. A potato masher can also be used but it will not be as "creamy" because the cauliflower is a bit tough to incorporate by hand. However, I have done just that a few times and enjoyed the texture.
Cauliflower Mashed Potatoes
1/2 medium - large head of cauliflower
2 medium size potatoes: yellow, Idaho works fine
1/4 cup tofutti cream cheese
1/4 cup vegan butter
2 tsp olive oil (optional)
salt & pepper to taste
unsweetened almond/soy milk for desired thickness
Peel and dice potatoes. Boil the diced potatoes until tender in a small pot with enough water to cover & about a teaspoon of salt . Drain and set aside. At the same time you can steam or boil the cauliflower until tender enough for a fork to easily poke though. You don't really want there to be any bite to them.
Place cauliflower in a blender or a food processor with butter and cream cheese. Pulse a few times until incorporated. Add potatoes and olive oil, pulse again. Once the potato is in you want the least amount of pulsing to incorporate so that it does not get a gummy texture.
A splash of unsweetened almond/soy milk will help you get the desired consistency of the mashed potatoes. Add salt & pepper to taste.
Hope you enjoy!
Posted by Ula Nice at 10:50 AM