We’re not messing around here over at EV headquarters. No, this may not be your typical springtime dish, but does that matter? It’s vegan; it’s savory; it’s divine. You won’t be disappointed. I’ll be clear: these won’t taste like mashed potatoes, but who said mashed cauliflower isn’t fan-freakin-tastic? Lumpy, smooth; you decide. And if you’re feeling sassy, you can even add some vegan sour cream. What are you waiting for?
INGREDIENTS:
Gravy
Half a medium onion, chopped
2-3 garlic cloves
2 Tbs vegan margarine
2 Tbs arrowroot or flour
1/2 tsp rosemary
1/2 tsp thyme
1/4 tsp black pepper
1/4 C white wine
2 C vegetable broth
1 Tbs tamari
2 C sliced mushrooms
The rest
Florets from one large head of cauliflower
1/4 C nutritional yeast
1/8-1/4 C unsweetened almond milk
1 Tbs vegan margarine
1/3 C chives, chopped
Salt and pepper
A scoop or two of sour cream (optional)
DIRECTIONS:
Place the cauliflower in a large pot and cover with water. Bring to a boil and lower heat to a simmer. Let cook for 10-12 minutes, or until the cauliflower is softened. (You can be making the gravy during this time, but I’ll give you direction to make the mashed cauliflower, then the gravy.) Drain and return to the pan. Add the margarine and almond milk and using a hand blender, puree the cauliflower to a desired consistency. I happen to like lumps in my mashed potatoes, so I went with the same for the cauliflower.
Stir in the nutritional yeast and chives (and sour cream, if using).
Cover and keep warm over low heat; stir occasionally.
Now, onto the gravy. Add the onion and garlic cloves to a food processor, and mince.
Transfer to a medium saucepan along with the margarine. Saute over medium-high heat for 5 minutes. Add the arrowroot, rosemary, thyme, and black pepper. Stir in the white wine and cook 1 minute.
Next, add the broth, but only about a 1/4 cup at a time; stir with a whisk until it thickens, then add more broth. Add the mushrooms and let simmer for 5 minutes or so, or until the mushrooms cook down a little.
Boom, baby! You are ready to scoop and ladle. Enjoy!
- Gravy
- Half a medium onion, chopped
- 2-3 garlic cloves
- 2 Tbs vegan margarine
- 2 Tbs arrowroot or flour
- ½ tsp rosemary
- ½ tsp thyme
- ¼ tsp black pepper
- ¼ C white wine
- 2 C vegetable broth
- 1 Tbs tamari
- 2 C sliced mushrooms
- The rest
- Florets from one large head of cauliflower
- ¼ C nutritional yeast
- ⅛-1/4 C unsweetened almond milk
- 1 Tbs vegan margarine
- ⅓ C chives, chopped
- Salt and pepper
- A scoop or two of sour cream (optional)
- Place the cauliflower in a large pot and cover with water. Bring to a boil and lower heat to a simmer. Let cook for 10-12 minutes, or until the cauliflower is softened. (You can be making the gravy during this time, but I'll give you direction to make the mashed cauliflower, then the gravy.)
- Drain and return to the pan. Add the margarine and almond milk and using a hand blender, puree the cauliflower to a desired consistency. I happen to like lumps in my mashed potatoes, so I went with the same for the cauliflower.Stir in the nutritional yeast and chives.Cover and keep warm over low heat; stir occasionally.
- For the gravy, add the onion and garlic cloves to a food processor, and mince.
- Transfer to a medium saucepan along with the margarine. Saute over medium-high heat for 5 minutes. Add the arrowroot, rosemary, thyme, and black pepper. Stir in the white wine and cook 1 minute.
- Next, add the broth, but only about a ¼ cup at a time; stir with a whisk until it thickens, then add more broth. Add the mushrooms and let simmer for 5 minutes or so, or until the mushrooms cook down a little.
- Boom, baby! You are ready to scoop and ladle. Enjoy!
