Say goodbye to boring side dishes and hello to this flavorful and nutritious Mashed Cauliflower! 🤤 A delicious alternative to mashed potatoes with the added bonus of garlic, leeks, chives, and thyme. Plus, it’s easy to make and ready in just 20 minutes! 

OVERVIEW

• Prep Time : 10 minutes
• Cook Time : 10 minutes
• Total Minutes : 20 minutes
• Servings: 3 – 4  Servings 
• CALORIES: Approximately 98 to 100 KCAL

INGREDIENTS

• 1 medium head white cauliflower (about 575 grams) – discard core and leaves and break into florets
• 1/4 cup unsalted vegetable broth – can substitute with 1 tablespoon olive oil
• 3 garlic cloves – minced
• 1 leek – trimmed and chopped fine  
• 2 heaping tablespoons nutritional yeast
• 1 tablespoon vegan butter – optional
• 1/4-1/2 cup unsweetened almond milk
• 2 tablespoons finely chopped fresh chives
• 1 teaspoon finely chopped fresh thyme
• 1/2 teaspoon ground sea salt
• 1/4 teaspoon freshly ground black pepper

DIRECTIONS

1. Boil Cauliflower: Fill a large pot with water, bring to boil and add the cauliflower. Boil for 10-15 minutes or until soft. Drain and let the cooked cauliflower sit in a colander to release any steam.
2. Cook Leeks and Garlic: In a medium skillet, heat vegetable broth (or olive oil) and add minced garlic and finely chopped leeks. Cook for 4-5 minutes until tender.
3. Blend Ingredients: Add the cooked leeks and garlic, nutritional yeast, vegan butter, almond milk, chives, thyme, salt, and pepper to a food processor.
4. Puree Cauliflower: Add the cooked and drained cauliflower to the food processor and blend until creamy. Adjust with additional almond milk if needed.
5. Store and Freeze: This recipe makes 4 cups of mashed cauliflower, roughly 1 cup per serving. Store in an airtight container in the fridge for 2-3 days, or freeze for up to 3 months