Cauliflower Mash with Roasted Garlic and Cashew Cream
This is absolutely the most delicious cauliflower mash I have EVER created. Seriously! Mouth orgasm, hide yourself in the back of your closet and eat the entire bowl, kind of good. But before I go on about this fabulous recipe, I have to tell you I’m super disappointed with the pictures. All I have is my iphone. On a good day, with lots of natural lighting my pictures turn out pretty well. Not this day. I’m also not a photographer, so capturing a fantastic shot of a white blob can be challenging. My iphone can only go so far. Le sigh…
Any who, back to the recipe. There are a few unique ingredients that took this cauliflower mash to the next level. That’s roasted garlic, nutritional yeast and my cashew sour cream. The flavor is unlike anything you’ve tasted, mildly sweet and boldly savory. When I made the joke about hiding in the back of my closet to eat the entire bowl, I wasn’t kidding. I made a huge batch of the cauliflower mash to go over the shepherd’s pie I was making for my clients that day. I couldn’t stop eating it! I was stuffed for hours.
The recipe is simple and quick, especially if you have a Vitamix or food processor. If you only have a regular blender, I suggest you still give it a whirl. Simply prepare all the ingredients and toss in your processor or blender. Here’s an aerial view from my VitaMix.
I have a tendency to roast garlic for a little too long, mainly because I’m not disciplined enough to use a timer. I recommend setting the timer to 10 minutes once you place the garlic in the oven. Check by poking the garlic. If it’s soft, it’s ready. The garlic I roasted this day was a bit overcooked. If the skins split, you’ve cooked for too long and the garlic is going to be a little tough.
Ingredients
- 2 heads of cauliflower, chopped into florets
- 6-8 garlic cloves, roasted
- 2 tbsp. Ghee
- EVOO
- 1/2 Cup Cashew Cream
- 1-2 tbsp. Nutritional Yeast
- Pink Salt & Black Pepper to taste
Instructions
- Steam Cauliflower until tender, set aside.
- Slather garlic cloves with EVOO, and roast at 325 degrees for 10-15 minutes. Set aside and let cool.
- Prepare your cashew sour cream. It only takes 5 minutes! If you don't have a VitaMix, grind the cashews in a coffee grinder first. Then blend in a regular blender.
- Unless you have an industrial sized food processor, you'll have to make this in 2 batches. I just halved the ingredients.
- Place everything in a food processor or high speed blender and blend until creamy. VitaMix users, will have to use the plunger to push everything down. If you have a standard blender, the mash should still blend well. I suggest you blend the ingredients in thirds.
- Toss in a bowl and adjust pink salt and pepper to taste.
There you have it folks, the best dang cauliflower mash you’ll ever taste! Any thoughts? I’m not sure I could make this any better, however if you have any ideas please share in the comment section below. And if you’d like to see more recipes like this, please join me at Facebook, Twitter, Instagram and Pinterest.
Lots of love an eternal cauliflower mash!
About Me
Hiya! Glad you landed here. My name is Kim, and I am a yogi with a smoldering passion for nutrition and healthy living. This passion is so hot, that it’s literally the only thing I want to do, besides yoga, that is. I spend most of my days in spandex, and when I’m not on my mat or soaking up vitamin D at the beach, I’m either in the kitchen, behind my computer, or on the phone with clients—all so I can change lives one bite (or coffee enema) at a time.
My mission is to inspire as many people as I can to expand their awareness and broaden their horizons by giving a voice to the healthiest choices that create abundant, radiant health. My Instagrams
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