Creamy vegan garlic cauliflower mash, a simple side dish for most other things !
Hello all !
This is a basic recipe, a take on mashed potatoes but very low carb and cal. It’s a nice one to have with steamed vegetables, a roast or really anything else. It’s also pretty good on its own, with a shake of balsamic vinegar over the top or the Grain-free brown onion & herb gravy
Make sure you blitz it for a while, to get the creaminess we all crave !
Cheers, Joni
Creamy garlic cauliflower mash
2016-03-19 16:00:54
Yields 4
Creamy & filling mash with the added garlic and chives to make it tasty !
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
- 1 cauliflower, trimmed & roughly chopped
- 2 cups stock (I used Massel vegan chicken stock)
- 3 cloves garlic, minced
- 1/2 cup chives, chopped
- Salt & cracked black pepper
- 1 tbs olive oil
Instructions
- In a medium saucepan bring the stock to the boil. Add the cauliflower and garlic then cook for at least 20 minutes, until falling apart.
- Drain the cauliflower well in a colander. Get a large tea towel and tip cauli into the middle of it. With kitchen gloves on, grab all four corners and wring the cauliflower out over the sink until much of the water has come out.
- Return to the saucepan and blitz until really smooth and creamy, it should not be watery but a solid, sticky mash. You can also do this in a food processor.
- Season with salt & black pepper. Add the chives and gently mix through. Serve hot.
Notes
- Can be frozen, however may be a little watery on reheating. Keeps in the fridge for at least five days.
- You can just use the mash recipe with other things such as the OptiCook burgers or sausages, steamed vegetables or the OptiCook brown gravy.
- The key is removing the water in the cauliflower by wringing it out over the sink, so when you mash it, it isn't watery but creamy.
- This recipe makes 4 cups of mash.
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