MASHED CAULIFLOWER (VEGAN)

Serves: Four ½ cup servings
INGREDIENTS
  • 4-5 cups cauliflower florets (about 1 large head)
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 leek, trimmed and chopped fine
  • 1 tablespoon nutritional yeast (optional)
  • 1 tablespoon vegan butter
  • ½ cup unsweetened almond milk
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon ground sea salt
  • ¼ teaspoon freshly ground pepper
INSTRUCTIONS
  1. Boil the cauliflower cauliflower in water over medium-high heat for 7-10 minutes or until soft. Rinse and add the cauliflower to a large food processor.
  2. In a medium skillet, heat the olive oil over medium heat. Add the garlic and leeks, and cook for about 3-4 minutes or until the leeks are tender. Remove from heat and add to the food processor.
  3. To the food processor, add the nutritional yeast (optional), vegan butter, almond milk, chives, thyme, salt, and pepper.
  4. Blend until cauliflower is very creamy. Makes four ½ cup servings.

mashed_cauliflower_nutrition

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