Monday night, I made my slow cooked pot roast recipe again and I wanted to pair it with something creamy! I absolutely love mashed potatoes and I was craving it with this pot roast but knew it was heavy in carbs so I settled on using cauliflower as opposed to potatoes.
This recipe turned out super delicious, creamy and worked perfectly with dinner as a side. It is not quite as thick as mashed potato but more of a puree.
Total Time: 20 min
1 3-4 lb cauliflower head cut into florets
2 tbsp unsalted dairy free butter (I use Earthly Balance)
3 tbsp dairy free cream cheese
6 minced garlic cloves
2 tbsp nutritional yeast (or Parmesan cheese)
Salt & pepper to taste
Place the cauliflower florets in a pot of boiling salted water. Boil for about 15 min till cauliflower is fork tender.
In the meantime, saute the garlic in a pan with the butter till toasted and fragrant. Set aside.
Once cauliflower is cooked, drain and add to a blender. Add the garlic, salt, pepper and excess butter too. Puree for a little less than a minute till smooth and creamy.
Place the puree back in the pot, add the cream cheese and nutritional yeast to it and taste to see if it needs more salt and pepper. Enjoy as is or top with some sliced green onions!