Cauliflower Mashed Potatoes: Use the Big Bowl


Horseradish and chive cauliflower mash: a delicious, way healthier, vegan alternative to last week’s butter-soaked potato fest. I don’t know if it comes across, but I just really hate butter. The taste, the consistency, etc. Probably stemming from my hatred of cholesterol and its horrible effects on our bodies. I’m on a constant quest for butter-less alternatives to delicious things. I got the idea for horseradish and chive from a page in a magazine Shaun ripped out with ideas for mashed potato fillings.

oops.

Looks funny? It should, because I screwed up. Don’t make my mistake: this recipe requires a hand mixer, which I was prepared to use. What I failed to do was put the cauliflower in a big enough bowl that I could mix it without it flying everywhere. Not feeling like transferring it to a larger bowl after adding the mix-ins, I smashed it with a potato masher instead of the hand mixer. So this was chunky, rather than creamy. It happens.

Cauliflower Mashed Potatoes (Vegan, Vegetarian)

Serves: 2

Prep Time: 15 minutes

Tools: Hand Mixer

Ingredients:

  • 1 head of cauliflower, broken apart, stems removed
  • 1 tbsp nutritional yeast
  • 1/4 cup unflavored light almond milk
  • 2-3 tbsp chopped chives
  • 2-3 tbsp horseradish
  • Salt and pepper, to taste

Directions:

1. Bring a pot of water to boil. Drop in the cauliflower and cook until soft, about 9 minutes. Drain.

2. In a large bowl, mix in the milk, yeast, chives, and horseradish, mash together with a fork. Using a hand mixer, blend until creamy – you might need to add more milk.

3. Season with salt and pepper, garnish with more chives.

Note: Earth balance or coconut oil might be great in this recipe for added fluffiness.

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Categories: Food

Author:ryesandshine

Courtney grew up in Reading, PA, and has lived in New York City (where she earned a bachelor's degree at NYU), Prague, Philadelphia, and Charlottesville (where she received a J.D. from UVa Law). Courtney and her new husband will settle in Philadelphia following a six-week Euro-trip extravaganza in September of 2012. Courtney's interests include music, writing, criticism, fitness, travel, cooking, and sports. Please enjoy the blog. LinkedIn: http://www.linkedin.com/pub/courtney-marello/1a/375/b30 Tumblr: http://abarrelofoddsandends.tumblr.com/

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3 Comments on “Cauliflower Mashed Potatoes: Use the Big Bowl”

  1. A Tablespoon of Liz
    November 29, 2011 at 11:07 am #

    I looooove mashed cauliflower! The texture is just so amazing. I’m a huge fan of regular mashed potatoes so I didn’t know how I would feel about the cauliflower, but when I ate it I think I liked it even better!

    • November 29, 2011 at 11:18 am #

      It definitely has a very different taste – unique for sure! I’ve heard a lot of people who don’t like cauliflower at all like it in this form 🙂

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  1. Pizza, ish. | Ryes and 'Shine - November 30, 2011

    […] and microwave it for 8 minutes. Set 1 1/3 cup aside for your dough, refrigerate the rest (for some cauliflower mash, […]

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