Vegan Mashed Cauliflower Instead Of Mashed Potatoes Recipes

MASHED CAULIFLOWER (MASHED POTATOES REPLACEMENT)

Mashed Cauliflower (Mashed Potatoes Replacement) image

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

Ingredients

2 pounds cauliflower, cut into 1-inch pieces
¼ cup heavy cream
⅓ cup freshly grated Parmesan cheese
¼ cup unsalted butter
¼ cup reduced-fat cream cheese
1 teaspoon sea salt

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

VEGAN MASHED CAULIFLOWER (INSTEAD OF MASHED POTATOES)

Vegan Mashed Cauliflower (Instead of Mashed Potatoes) image

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

Ingredients

1 lb cauliflower floret (frozen or 1 head fresh)
1/4 cup soymilk (fat free or other)
1/4 cup water
1 garlic clove, minced
1/2 teaspoon italian seasoning or 1/2 teaspoon Mrs. Dash seasoning mix
1/4 teaspoon salt (optional)
black pepper (to taste)
2 teaspoons cornstarch (MIXED WITH)
2 tablespoons water

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

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