Cauliflower Mash

Potatoes are the devil when you want to eat a low-carb diet. And yet, fluffy, creamy white mash is still on the menu!

Cauliflower Mash. Oops, how did that piece of potato get on my plate?

Cauliflower Mash. How real does that look? Oops, how did that piece of potato get on my plate?

Oh how I missed mash… Until I learned about cauliflower mash from Vegangela. Now, it’s my go-to comfort food on any day other than Sunday (Sunday is eat-whatever-the-heck-I-want day, so potato is back on the menu).

Here’s how I make this delectable substitute for classic potato mash:

500g cauliflower (probably when it isn’t $9.50 a head, like recently!)
2 tbsp nutritional yeast flakes
1 tbsp macadamia oil
Salt & pepper to taste

Steam the cauliflower until very tender, as boiling tends to make it too wet.

Then in the pot (steaming water removed), purée the cauliflower with everything else, until very light and fluffy and creamy. I use my Bamix stick blender.

It’s just lovely with Almond Miso Gravy.

2 thoughts on “Cauliflower Mash

  1. Pingback: Braised Eggplant & Mushrooms | The Vegan Pecan

  2. Pingback: Jamaican Lentil Rissoles | The Vegan Pecan

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