43 Vegan Picnic Recipes That Are Easy to Pack & Carry

Low-Carb Mashed Cauliflower

If you're looking to shave some calories off your vegan holiday meals, swap in cauliflower for potatoes in your favorite mashed potato recipe. One cup of cooked cauliflower has only 30 calories while 1 cup of cooked white potatoes has over 100 calories. You'll not only save calories, you'll also cut down your carb intake. Here is our version of low-carb mashed cauliflower, also known as "faux mashed potatoes".If you're looking to shave some calories off your vegan holiday meals, swap in cauliflower for potatoes in your favorite mashed potato recipe. One cup of cooked cauliflower has only 30 calories while 1 cup of cooked white potatoes has over 100 calories. You'll not only save calories, you'll also cut down your carb intake. Here is our version of low-carb mashed cauliflower, also known as "faux mashed potatoes".

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Low-Carb Mashed Cauliflower

Serves 4

Ingredients:

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1 medium head cauliflower

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3/4 cup vegetable broth

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1 tablespoon cornstarch

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1/4 cup vegan butter

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2 tablespoons nutritional yeast (or vegan parmesan cheese substitute)

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2 cloves garlic, minced

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1/4 cup minced onion

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Salt and freshly ground black pepper to taste

Directions:

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Cut cauliflower into florets, discarding outer leaves and core. Steam cauliflower florets until tender, about 15 minutes. Drain.

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Transfer florets to a food processor and add 1/2 cup broth. Pulse until almost pureed. Transfer to a medium saucepan and set over medium heat.

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In a small bowl, whisk together remaining broth and cornstarch. Stir into the cauliflower.

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Add butter, nutritional yeast, garlic, and onion. Cook, stirring often, until mixture begins to thicken.

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Season with salt and pepper and serve hot.

More tasty vegan holiday recipes!

Kathy's Mashed Cauliflower - The Mercury News

Makes about 2 2/3 cups (4 servings)

1   large head of cauliflower  

1/4   cup plus 2 tablespoons water, divided use   

1   tablespoon cornstarch  

1/3   cup half and half  

1   teaspoon Splenda  

3/4   teaspoon salt  

  Dash of ground white pepper  

1/8   teaspoon garlic powder  

1/8   teaspoon onion powder  

Divide cauliflower into florets. Place florets into a microwave-safe dish with 2 tablespoons water. Cover dish tightly with plastic wrap and microwave on high for 6 minutes. Remove from microwave and stir. Re-cover dish and microwave an additional 4 to 6 minutes, or until cauliflower is tender.

Place cooked cauliflower in large bowl and use stick blender to puree cauliflower until smooth (or puree in a food processor or blender, or push through a food mill). Transfer puree to medium saucepan. Dissolve cornstarch in 1/4 cup water and add mixture to cauliflower. Add half-and-half and remaining ingredients to cauliflower and stir. Set saucepan over medium heat and cook, stirring often, for 5 to 10 minutes, or until thick. Adjust seasoning to taste and serve hot.

Kathy Manweiler

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Recipe: Kathy's Mashed Cauliflower - The Seattle Times

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