The Best Creamy Mashed Cauliflower Recipe

cauliflower mash recipe

Cauliflower recipes are everywhere nowadays.

Cauliflower rice. Cauliflower pizza. Cauliflower tortilla. Are we getting sick of cauliflower yet?

No? Good; me either.

Cauliflower, in my opinion, is hands down the best healthy substitute for some of the heavy grains and breads that we may be resisting in this increasingly more popular grain- and gluten-free world. It’s filling, easy-to-cook, and can be done in a trillion different ways, making in nearly impossible to tire of. You can make a cauliflower fried rice one night and a buffalo fried cauliflower then next; same veg, entirely different flavors. It’s the most versatile veggie!

Regardless of all the different options for cooking and seasoning cauliflower, one super simple cauliflower dish is my absolute favorite: cauliflower mash.

Cauliflower mash is a stable side in my house — and is sometimes served as the main course, mixed with some dairy-free pesto and topped with a poached egg — because it’s so simple to make, beyond yummy and filling, and goes with almost everything. Throw it in a steamer with some garlic, salt and pepper, and fat, and then puree it. DONE.

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Cashew Cream for Dairy-Free, Vegan Dressing

Cashew Cream, Vegan dressingI recently committed to eat less — or no — meat (gasp!).

And since I don’t do dairy, my diet is feeling more Vegan-y than ever before. And I needed a Vegan dressing in my life. I am not Vegan — I happily eat an egg-white omelette every AM, and you would be hard-pressed to convince me to do otherwise — but the new meatless-me has been searching for a replacement to my regular chicken-over-salad dinner go to.

My solution? Make a better salad.

My ordinary lettuce, tomato, cucumber combo — with some rando special guest appearance like a poached egg or olives — just wasn’t cutting it without it’s meaty counterpart. So I got a little more inventive with my salad creations, and it helped, but I was still bored.

My solution? Make a better dressing. A better, Vegan dressing.

Bingo. That did it.

But it wasn’t easy, as half of the deliciousness of a good dressing is in it’s creaminess, which comes from the dairy.

Solution?

Cashew cream.

It’s amazing. So creamy and you can use the standard cream — just water and cashews — as your base and spice it anyway you want. Add lemon and garlic for a alfredo-like sauce; or add fresh pepper and olives; honey mustard and miso paste; whatever works. My ultimate favorite combines capers, coconut aminos, black pepper, salt, honey mustard and raw garlic. Delish. And its an exact replica of a Cesar dressing. Yum.

Go ahead, give your salad new life.

P.S – I’ve been plowing through cashews since going “Vegan”. Thrive market has a good deal on raw cashews in bulk.

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