This recipe for vegan cauliflower mash is so creamy, that you would never guess that it is dairy-free. Cauliflower is the big new vegetable trend. It is popping up on restaurant menus all over the city. Its roasted, turned into a gratin, or mashed. Brussels sprouts were the come back vegetable of 2013 and cauliflower is here to take their place in 2014. Charles and I discovered cauliflower mash at Friendsgiving. Many people mistakenly thought that the cauliflower mash was mashed potatoes. This inspired me to make it myself.
Some cauliflower mash recipes are very similar to mashed potato recipes, the cauliflower is boiled, and then mashed with lots of cheese. Instead of adding cheese, I caramelized the cauliflower in olive oil and sherry to add flavor. Since I caramelized the cauliflower before mashing it, it has a darker color than other mashed cauliflower recipes. Caramelizing the cauliflower adds lots a rich flavor. This recipe isn’t exactly Paleo since it has Sherry. (I consider this a minor cheat).
You will need:
1 head of Cauliflower
2 tablespoons Olive Oil
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 cup Sherry
1 clove Garlic, crushed
1 cup Chicken or Vegetable Broth
Rinse the cauliflower. Then chop the cauliflower off the stem. Then heat the olive oil in a large skillet over medium high heat. Once the olive oil is hot, add the cauliflower. Then add the salt and pepper. Stir to evenly season the cauliflower.
Be patient. It will take a while for the cauliflower to brown. Stir frequently, until it is a light golden brown.
Add the sherry and the garlic to the pan. Cook for another 8 minutes or so until the cauliflower is a rich caramelized brown.
Place the browned cauliflower in a blender. Add 1/2 cup of broth. Blend together the chop setting. Add more broth until the cauliflower reaches the consistency you desire. I added just about one cup of broth.