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Mashed Cauliflower “Potatoes” with Gravy

  • Author: Fork & Beans
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 servings 1x

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Ingredients

For the Mashed Cauliflower:

  • 5 c. cauliflower florets
  • 1/2 c. unsweetened nondairy milk
  • 1/2 c. vegetable broth
  • 2 tsp. dried rosemary
  • 1 tsp. nutritional yeast
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • sea salt, ground pepper, and 1 Tbsp. butter (ghee or nondairy) to taste

For the Gravy:

  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 2 Tbsp. arrowroot powder
  • 1 c. vegetable broth
  • 1/2 c. unsweetened nondairy milk
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • sea salt and ground pepper to taste

Instructions

  1. In a saucepan, place the cauliflower florets and water halfway. Cover with a lid and bring to a boil. Allow to simmer on low for 10 minutes until tender. Drain.
  2. According to the consistency you prefer with your mashies, start with half of the liquid (milk and broth) and blend with an immersion blender. Slowly add the remainder or until you get the desired consistency. Mix in the spices and herbs. Season with sea salt and ground pepper.
  3. In a small skillet, saute the garlic and shallot with the oil over medium heat until lightly brown.
  4. Add the arrowroot and mix in for 30 seconds. Add the nondairy milk and vegetable broth, whisking it in until evenly combined. Add the seasonings and bring to a boil. Simmer until the gravy thickens. Season with sea salt and ground pepper.
  5. Pour over mashed cauliflower.


Nutrition

  • Serving Size: 284 g
  • Calories: 120
  • Sugar: 4g
  • Sodium: 320mg
  • Fat: 4 g
  • Carbohydrates: 14g
  • Fiber: 4g
  • Protein: 6g