Around this time of year I am already thinking about what to put on the Thanksgiving table. I started thinking about how to make my Thanksgiving table healthier and one of my favorite recipes I am making this year is cauliflower mashed “faux-tatoes.” Since the meal is already going to have carbs from other sources, I figured it would not hurt to eliminate the potatoes altogether.
My garden is overflowing with cauliflower at the moment, and I was actually beginning to wonder why we had planted so much. Besides, we don’t even typically eat cauliflower so I honestly had no clue what we were going to make with them. Then my sister showed me this recipe. I was a little skeptical at first, but decided to give it a try nonetheless. It was so delicious, you can bet it will be making an appearance on my Thanksgiving table.
This recipe comes together quickly and is inexpensive to make as well. The process is very similar to that of mashed potatoes, and is very simple to prepare. The steps consist of boiling your cut up cauliflower, putting all of the other ingredients with the cauliflower in a food processor, and hitting a button. Pretty easy, right?
The result is a creamy, smooth, light, flavorful dish that tastes like it took more time to prepare than it really did. Everyone in my family absolutely loved the recipe, and one of them even asked me, “Why do these potatoes taste so good?” I’d say we have a keeper folks!
So why use cauliflower instead of potatoes? Well, other than being packed with vitamins and fiber, cauliflower has anti-inflammatory properties and is high in antioxidants. Cauliflower also contains less carbs and calories than potatoes, making it a lighter option. Read more about cauliflower.
Here is how to make cauliflower mashed “faux-tatoes”:
You will need cauliflower, butter (vegan butter), Parmesan cheese (Vegan Cheesy Salad Booster), sour cream (vegan sour cream), salt, pepper, and other seasonings to taste. The ingredients are pretty simple, but the flavor is deep and delicious.
Break up the cauliflower into relatively small pieces, all about the same size. Boil 2-3 quarts of water, and add the cauliflower. Cook it until the cauliflower is nice and tender, which takes about 15-20 minutes. Drain the cauliflower for a few minutes to get most of the water out. The more water you get rid of, the thicker and less watery tasting the end product will be.
Drain the cauliflower well, and add to a food processor. Add the parmesan cheese (Vegan Cheesy Salad Booster), softened butter (vegan butter), sour cream (vegan sour cream) and seasonings.
Process on the highest speed until really smooth. This took my food processor about two minutes. Taste it to see if it needs any more of a particular seasonings. Serve warm with more butter and cheese (Vegan Cheesy Salad Booster) if desired.
Cauliflower Mashed “Faux-tatoes”
- 1 head cauliflower
- 4 tablespoons softened butter (vegan butter)
- 2 tablespoons sour cream (vegan sour cream)
- 2 tablespoons parmesan cheese (Vegan Cheesy Salad Booster)
- salt, pepper, and other seasonings to taste
- Bring 2-3 quarts of water to a boil. Break up the cauliflower into small florets and add to the water. Cook until nice and tender.
- Add all of the ingredients to a food processor. Process on the highest speed until smooth
- It helps with the texture if you try to remove as much water as possible from the cooked cauliflower. It is suggested that you leave it in the strainer for a few minutes before transferring to the food processor.