Here is the absolutely fabulous side dish we made last night, and ate up every bite. So easy! This is a vegan recipe, so I substituted skim milk for the soy milk, and our normal low-fat butter for the Earth Balance. The texture is smoother than regular mashed potatoes, but the taste was spot on. I am going to make it next week when my parents are here, so I can have "mashed potatoes" when my mom makes her famous spuds for everyone else. Recipe can be found at the website below.
You Won't Believe It's Not Mashed Potatoes
Ingredients1 head cauliflower, broken into florets
1/8 cup unsweetened soymilk
3 tablespoons vegetarian butter spread (like Earth Balance)
Sea salt
Cracked black pepper
Small bunch fresh chives, finely minced
Directions
Place cauliflower in a steamer basket above a pot of boiling water. Cook covered until fork tender, about 12 minutes.
Preheat oven to 325 degrees and lightly oil a 9-inch baking dish. Transfer cauliflower to a food processor or blender. Add soymilk, vegetarian butter spread, salt and pepper to taste, and puree until smooth. Spoon into baking dish and bake uncovered, for about 8 minutes, until bubbly. Fold in chives and serve hot.
Makes 3-4 servings.
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