Cauliflower Mashed Potatoes with Mushroom Gravy

Ingredients (Cauliflower Mashed Potatoes):

• 2 heads cauliflower

• 3 Tbsp vegan butter* (or olive oil)

• 3-4 cloves garlic* (minced)

• ½ tsp sea salt (to taste)

• ¼ tsp pinch black pepper

• ¼ – ½ cup unsweetened soy milk (to help with pureeing)

• Fresh parsley and chive for garnish

Ingredients (Vegan Mushroom Gravy):

Double for a large group

• 1 small yellow onion, finely chopped

• 10 ounces cremini or shiitake mushrooms, thinly sliced

• 4 cloves garlic, minced

• ¾ teaspoon dried thyme or about 1½ teaspoons chopped fresh thyme - Sub rosemary if desired.

• 1 tsp olive oil

• ½ tsp of sage

• 2 tablespoons all-purpose flour - Sub GF or whole wheat flour if preferred.

• ¾ cup unflavored, unsweetened organic soy or almond milk 

• 1 cup salty vegetable broth - Or water plus bouillon cube

• 1/4 tsp black pepper

• 1 tablespoon tamari or soy sauce

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Directions (Mashed Potatoes):

1. Preheat the oven to 400F. Cut the cauliflower into even florets, place in  a bowl with 2 Tbsp olive oil, pepper and salt, toss and place on a cookie sheet and cook in the oven for 20 minutes. 

2. In the meantime, sauté the garlic in the 1 Tbsp vegan butter or oil in a small skillet over medium-low heat for 2-3 minutes or until just slightly browned (be careful not to burn). Or, you can keep your garlic raw for a punchier, stronger garlic flavor! Turn off heat and set aside.

3. Transfer half of the cauliflower to a food processor (or use an immersion blender) to purée cauliflower in a pot or saucepan) and process until puréed. (The amount of cauliflower you’re able to purée at once will vary based on the size of your food processor). Then add half of the garlic butter as well as half of the soy milk (or all if your food processor is big enough) until well combined.

4. Taste and adjust flavor as needed, adding more salt and pepper to taste, garlic for intense garlic flavor, vegan butter for buttery flavor, or soy milk to help the cauliflower purée. Note: You could even blend in a little nutritional yeast to add cheesy flavor, or vegan cream cheese for more creaminess (optional).

5. Garnish with herbs and vegan parmesan cheese (optional), and another sprinkle of salt and pepper and serve hot. Store leftovers covered in the refrigerator for up to 3-4 days, or 1 month in the freezer. Reheat in the microwave or on the stovetop in a saucepan until hot. 

Directions (Vegan Mushroom Gravy):

1. Preheat a large saute pan over medium heat. Add oil, garlic, onion and mushrooms. Stirring occasionally, cook until softened, about 10 minutes.

2. Add the garlic, thyme and sage to the pan, stir, and cook for about 30 seconds. Evenly sprinkle flour into the pan, stir and cook for about 1 minute or until lightly browned.

3. Add the milk and broth, and stir to dissolve the flour. Return to a low simmer, and cook for about 5 minutes or until thickened. Add pepper to taste.

4. Stir in the tamari, and reduce heat. Taste and adjust seasoning as desired. Serve immediately, or allow gravy to cool, then refrigerate until ready to reheat and use.