It’s time for us vegans to take veganism to the next level. Making vegan foods mimic non-vegan foods…we got that covered. Now it’s time to make plants taste like other plants. Cauliflower? Boom! It’s now mashed potatoes. Boo-yah!
I can’t take the credit for the idea. I heard about it awhile ago through a few of my gazillion social media-app thingies. I just never got around to trying it out until now. The idea is simple. Instead of boiling potatoes and mashing them, boil cauliflower and puree them until they are mashed cauliflower posin’ as potatoes.
Why go to the trouble of trying to mimic a plant-based dish with, well, another plant? That’s a good question. One I don’t have the answer to. But, it tastes delicious and it’s easy to make. That’s good enough for me (aside from the given that it has be cruelty free).
The texture of pureed cauliflower is similar to mashed ‘taters though it’s a tad lighter. Like I could eat more bowls of mashed cauliflower without feeling as stuffed as I would if it were mashed potatoes…ya feel?
To make my mashed cauliflower creamy, I added some cashew cheese and vegan butter. I think this is my new favorite way to eat mashed potatoes. Wait, no, cauliflowers.
Creamy Mashed Cauliflower
- 1 head of cauliflower pulled or cut into smaller chunks
- 2 cloves of garlic, minced
- 1 tbs of vegan butter + another 1 tbs
- 2 tbs of cashew cheese (click here for the recipe)
- 2 stalks of chopped green onions
- salt and pepper
- vegan bacon bits (optional)
Boil the cauliflower until tender (about 10 minutes) and then drain. While the cauliflower is boiling, sautee the minced garlic with 1 tbs of vegan butter on medium heat for about 30 seconds to a minute until you smell a garlicky aroma. Next add the drained cauliflower and the garlic butter to a food processor and blend until smooth. Add 1 tbs of vegan butter, 2 tbs of cashew cheese and salt and pepper to taste and blend some more. Move the mashed cauliflower to a bowl and stir in the chopped green onions. Taste. Add salt and pepper if needed. Garnish with green onions and vegan bacon bits.
Today it’s cauliflowers actin’ all potatoe-y. Next thing we know it’ll be corn going all squashy.