Cauliflower is one of my favorite vegetables, and it was abundant at the farmers’ market today. So, I picked up a big, beautiful head to whip up my mash for dinner. Cauliflower comes in white, green, and purple varieties, and works wonderfully processed into a mash. This is my version of mashed potatoes. Cauliflower has a kick to it, which I love. But if it’s too strong for you, try the following trick:
To soften the kick of raw cauliflower, process on it’s own first with 1 cup of filtered water. Strain through a cheese cloth or nut milk bag. Some of the pungent flavor will run off with the water. Or, you can also substitute with broccoli, which is much milder.
Serve with a gravy on it’s own, or alongside your favorite recipe(s).
To keep your mash lighter in color, you can use white miso paste. I used a red paste, and it was still light in color. I added a touch of olive oil, but for even more creaminess, I use avocado. Avocado creates spots of slight green, which I don’t mind, since I love the color green. Besides, the gravy will cover it up anyways.
I used to use Psyllium Seed Husk powder in this recipe, but this batch didn’t seem to need any stiffening up, so I skipped it. If your mash is too runny, add a teaspoon at at a time, up to a tablespoon, of Psyllium to thicken.
Place all ingredients into your food processor. Process until smooth.
A rich and creamy gravy that’s easy-to-make in your blender.
Place all ingredients into your blender. Blend smooth.
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