Smooth, creamy and slightly tangy...that's how I like my mashed potatoes! Here's a recipe for all the people out there who can't have potatoes or dairy but still want the cream cheesy, buttery and rich mashed potato taste that we all look forward to having during the holidays! These cauliflower fauxtatoes taste great, especially when topped with my White Wine and Thyme Cashew Gravy
Cream Cheesy & Herb Mashed Fauxtatoes
Ingredients:
This recipe serves 4 (just double it or triple it for more)
1 medium sized head of cauliflower (about 1 pound)
2 Tbls olive oil, ghee or coconut oil (for frying)
3-4 medium sized shallots, minced
3-5 garlic cloves, minced
1Tbls each (or more to taste) of fresh parsley and chives chopped
Directions:
Cut the cauliflower into bit size pieces, than steam for 8-10 min. Remove from heat and place the cauliflower in a strainer to cool and drain for 10-15 min.
Preheat a frying pan over medium heat, add the 2 Tbls oil then add the minced shallots and minced garlic. Cook till soft and the shallots are translucent (maybe a little browned if your diet allows)
Place the cooked cauliflower, shallots, garlic, 1/2 cup cashew cheese (really you could replace this with more cauliflower, but then it wouldn't have that nice cream cheesy taste) in a food processor. Blend until smooth. Only add liquid if needed for texture.
Transfer mixture to a oven safe bowl, stir in the herbs and optional ghee, organic butter or olive oil to taste(and texture) preference.
Salt and pepper to taste. Serve right away or chill in the fridge.
To reheat: Cover loosely and warm in a 375 degree oven for 15-20min or till hot. You can then remove the cover and continue baking till the top browns just a little bit (optional)
For the brown gravy use THIS recipe with beef broth instead of chicken broth.
For the brown gravy use THIS recipe with beef broth instead of chicken broth.