Vegan Mashed Cauliflower with Kale and Mushroom
You can never have too many side dish recipes, so give Vegan Mashed Cauliflower with Kale and Mushroom a try. One serving contains 167 calories, 13g of protein, and 3g of fat. This gluten free, lacto ovo vegetarian, and primal recipe serves 4 and costs $2.58 per serving. Head to the store and pick up black pepper, kale, sea salt, and a few other things to make it today. This recipe from Running on Real Food has 299 fans. From preparation to the plate, this recipe takes about 20 minutes. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is awesome. If you like this recipe, you might also like recipes such as Roasted Garlic Mashed Cauliflower with Vegan Mushroom Gravy, Asiago Roasted Mushroom Mashed Cauliflower, and Cauliflower Mashed Potatoes with Mushroom Gravy.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
black pepper to taste
1½ crowns of cauliflower (1300 g), chopped into pieces
3 tbsp vegetable stock or non-dairy milk
8 cloves garlic, mince 4 and set 4 aside
approximately 4 handfuls of kale (165 g), or 1 large bunch de-stemmed
2 tbsp nutritional yeast (optional)
1 tsp olive oil
½ a red onion (135 g), diced
½-1 tsp sea salt
227 g (8 oz) white mushrooms, sliced
Equipment:
frying pan
pot
food processor
Cooking instruction summary:
Place the chopped cauliflower in a large pot of water and bring to a boil. Cook until fork tender.In a large frying pan, heat the olive oil over medium heat. Add the garlic, mushrooms and onion and saute until everything starts to soften.Add the kale to the pan and cook until soft.Once the cauliflower is cooked, strain then place in a food processor with the nutritional yeast, 4 cloves garlic, salt and either vegetable stock or non-dairy milk. Process until smooth and creamy. Add pepper to taste.Mix with the kale and mushrooms and serve topped with fresh parsley and chives.Serves 4 as an entree, or 6-8 as a side.
Step by step:
1. Place the chopped cauliflower in a large pot of water and bring to a boil. Cook until fork tender.In a large frying pan, heat the olive oil over medium heat.
2. Add the garlic, mushrooms and onion and saute until everything starts to soften.
3. Add the kale to the pan and cook until soft.Once the cauliflower is cooked, strain then place in a food processor with the nutritional yeast, 4 cloves garlic, salt and either vegetable stock or non-dairy milk. Process until smooth and creamy.
4. Add pepper to taste.
5. Mix with the kale and mushrooms and serve topped with fresh parsley and chives.
6. Serves 4 as an entree, or 6-8 as a side.
Nutrition Information:
covered percent of daily need
