Garlicky Cauliflower Puree

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Thanksgiving is fast approaching and my lovely friend, Jasmine Briones, and I want to make your Thanksgiving one to remember!  We created a bountiful feast for our readers to enjoy, which consists of 13 deliciously tantalizing recipes that will make everybody’s taste buds dance for joy!  We’re referring to this collection of recipes as our Sweet Eclectic Thanksgiving celebration!

This recipe is a great healthy vegan take on garlic mashed potatoes.  Garlicky Cauliflower Puree dressed with Mushroom Gravy is a wonderful side dish for any holiday meal.  It is so easy to make and can be enjoyed year-round!

When trying to eliminate or reduce carbs like rice or potatoes from your diet, using cauliflower is a perfect substitute.  I use cauliflower to make cauliflower “rice”, a couscous substitute, and to make cauliflower puree or mash.

This garlicky cauliflower puree feels and tastes very similar to mashed potatoes, but is so much better for you.  This recipe contains no cream, butter, fake butter, or oil.  Roasted garlic gives this a lovely full flavor.  I enjoy my garlicky cauliflower puree with “Meat”loaf and Mushroom Gravy.

What are some benefits of eating cauliflower?  This cruciferous vegetable is naturally high in both fiber and B-vitamins.  One cup of cooked cauliflower equals 2.28 grams of protein.  It also contains antioxidants and phytonutrients that can protect against cancer, fiber that helps with satiety, weight loss and a healthy digestive tract, choline that is essential for learning and memory, omega-3 fatty acids that reduce inflammation, as well as many other important nutrients.

We hope you enjoy this recipe during the holidays and throughout the year!

Note: This recipe has already been shared on my blog and is a client favorite. Hope it will be one of your favorites, too!

 

Photo Credit: Jasmine Briones

Please make sure to tag us on 

Instagram: @yvonne_deliciously_vegan  @sweetsimplevegan

 Twitter: @yvonnemrod  @sweetsimpleveg 

and hashtag #SweetEclecticThanksgiving #MyEclecticKitchen if you recreate any of our recipes!  We would love to see your photos and Thanksgiving feasts!

Garlicky Cauliflower Puree

Servings: 6-8

Time: 40 minutes

 

Ingredients

1 large head of garlic

1 head of cauliflower

2+ cups vegetable stock

½ tsp sea salt

 

Garnish

¼ bunch chives

 

Directions

1. Preheat the oven to 400 degrees F.

2. Slice off the top of a large head of garlic to expose the cloves inside. Place the head of garlic on a piece of foil, cut side up. Drizzle about 2-3 Tbsp vegetable stock and wrap it tightly in the foil. Roast until cloves are lightly browned and tender, about 30-35 minutes.

3. Clean the cauliflower, removing the outer leaves and base. In a medium saucepot, add 2 cups of vegetable stock, ¼ tsp sea salt, and the cauliflower. Set the pot over medium heat.  Bring it to a boil, then down to a simmer. Cover and cook until tender, about 20-25 minutes.

4. Once the garlic has roasted, let it rest for at least 5 minutes.  It will be hot.  Carefully open the foil, pick up the bulb, and push the garlic cloves from the skin (peel), starting from the bottom up, pushing the roasted cloves out and into a blender.

5.  Strain the cauliflower and reserve the vegetable stock.  Transfer the cauliflower to the blender.  Add the remaining ¼ tsp sea salt. Add ½ of the reserved liquid. Blend and adjust the consistency. If the cauliflower is too thick, add more stock. If it’s too thin, try cooking the liquid out on the stovetop.

6. Season to taste and top with chopped chives.

 

Photo Credit: Jasmine Briones

Please make sure to tag us on 

Instagram: @yvonne_deliciously_vegan  @sweetsimplevegan

 Twitter: @yvonnemrod  @sweetsimpleveg 

and hashtag #SweetEclecticThanksgiving #MyEclecticKitchen if you recreate any of our recipes!  We would love to see your photos and Thanksgiving feasts!

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Garlic’d Cauliflower Puree

 

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This recipe is for my sister, Janet, and for anyone else who is trying to add more veggies into their diet.  It’s a healthy alternative and great substitute for garlic mashed potatoes or rice.  My very picky client loves when I make this for her.  I serve it with another 1/2 a cup of another cooked vegetable, along with 4-6 oz. of protein.  Enjoy!

 

Garlic’d Cauliflower Puree

serving size 3-4 servings

Ingredients

1 large head of garlic

1 head of cauliflower

2 cups vegetable stock

½ tsp sea salt

½ Tbsp coconut oil or cold-pressed olive oil (optional)

Garnish

¼ bunch chives

 

Directions

1. Preheat the oven to 400 degrees F.

2. Slice off the top of the head of garlic to expose some of the cloves inside. Place the heads on a piece of foil. Drizzle with olive oil or vegetable stock and wrap in the foil. Roast until cloves are lightly browned and tender, about 30-35 minutes.

3. Cut florets, using ¼ of the cauliflower. Place them on a line baking sheet and toss with a little cold-pressed olive oil or vegetable stock.  Sprinkle with sea salt and pepper and place them in the oven for about 15-20 minutes, or until tender or browned.

4. Meanwhile, combine the remaining cauliflower and vegetable stock, and ¼ tsp sea salt in a medium saucepan over medium heat.  Bring it to a simmer, cover, and cook till tender. About 20-25 minutes.

5. Once the garlic has roasted, let it rest for at least 5 minutes.  It will be hot.  Carefully open the foil, pick up the bulb, and push the garlic cloves from the skin (peel), starting from the bottom up, pushing the roasted cloves out and into a blender.

6.  Strain the cauliflower and reserve the vegetable stock.  Transfer the cauliflower to the blender.  Add the remaining ¼ tsp sea salt and oil (optional) to the blender.

Add the remaining ½ of the reserved liquid. Blend and adjust the consistency. If the cauliflower is too thick, add more stock.

7. Season to taste and serve with caramelized cauliflower florets and chives.

 

 

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