A lot of our food comes from the Farmer’s Market and lately, that has meant a good deal of cauliflower. It’s been too hot here to really get down on cauliflower soup, so we’ve been perfecting our “mashed cauliflower” recipe. It’s very much like mashed potatoes in texture and even taste. A coupla years ago I remember mashed cauliflower was all the rage because it was on the South Beach Diet. Honestly, I never looked into the South Beach Diet cuz it didn’t seem too vegan-friendly, but I can tell you, I’m glad I was introduced to the idea of mashed cauliflower. The corn is our own addition – something else we picked up at the Farmer’s Market and accidentally discovered how tasty it is in this dish. This stuff is addicting – oh, and make it now, while cauliflower is in season!
Garlic & Herb Mashed Cauliflower with Corn
6 cups fresh cauliflower, cut into pieces (about one large head)
4 Tbl. vegan cream cheese (we used Tofutti)
2 Tbl. Earth Balance (we used the Original Spread type)
1/2 cup mozzarella-style Daiya shreds
4 cloves garlic, minced
3 tsp. nutritional yeast
1 tsp. salt
1 tsp. black pepper
1/4 to 1/2 cup plain, unsweetened almond milk
1 Tbl. fresh chives, chopped
1 Tbl. fresh parsley, chopped
2 ears of corn, roasted and cut off cob
Cook cauliflower in a large pot of boiling water until tender, about 10 to 15 minutes. Test it with a fork for doneness and drain.
In a large mixing bowl, combined cooked cauliflower with vegan cream cheese, Earth Balance, Daiya, garlic, nutritional yeast, salt, pepper and 1/4 cup almond milk. Using an immersion blender, mix until creamy and smooth. Add another 1/4 cup almond milk if you want/need the cauliflower to be smoother.
If you don’t have an immersion blender, you can use a blender or food processor in batches – but be careful not to over-process it, or you will have soup! An old fashioned potato-masher utensil can also be used, but it will take some muscle!
When the mashed cauliflower is at the desired smoothness, stir in the chives, parsley and corn. Serve hot. This also makes delicious lunch leftovers, too – the garlic flavor gets stronger once it sits over night in the fridge.