Cauliflower Garlic Mashed “Potatoes”

Nutrition Facts
Cauliflower Garlic Mashed “Potatoes”
Serving Size
 
4 g
Amount per Serving
Calories
105
% Daily Value*
Fat
 
7.6
g
12
%
Saturated Fat
 
1.3
g
8
%
Sodium
 
62
mg
3
%
Carbohydrates
 
7.7
g
3
%
Fiber
 
2
g
8
%
Sugar
 
1.9
g
2
%
Protein
 
3.1
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Yield: 4

Ingredients:

  • 2 cups no-salt-added vegetable broth or purified water
  • 1 head of cauliflower broken into florets
  • 1/4 cup unsweetened almond milk
  • 1 tablespoon Earth Balance butter substitute
  • 4 garlic cloves minced
  • 1/2 teaspoon Italian seasoning
  • 1 tablespoon fresh basil chopped
  • 2 teaspoons arrowroot (mix with purified water)
  • 2 tablespoons purified water (mix with arrowroot)
  • 1/2 teaspoon sea salt (optional)
  • 1/2 teaspoon pepper
  • 1/4 cup sunflower seeds
  • 2 tablespoons chives finely chopped
  • 2 cups baby spinach leaves

Directions:

  • Pour vegetable broth or water into a medium pot. Put cauliflower florets in pot and bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer for 10 minutes.
  • While cauliflower is cooking, combine almond milk, Earth Balance, garlic, Italian seasoning, and basil in a small saucepan over medium heat. When it reaches a boil, add the arrowroot/water mixture, stirring constantly until the sauce is thickened and smooth. Remove from heat and set aside.
  • Drain as much liquid from cauliflower as possible and place florets in a food processor or blender, blending on high for about a minute. Add sauce and blend until smooth and creamy.
  • Season with sea salt and pepper, to taste.
  • Add sunflower seeds and chives.
  • Serve hot over a bed of spinach.

Notes:

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