Garlic Herb Roasted Cauliflower Mash with Umami Mushroom Sauce

Don’t take this as my strike against mashed potatoes.

I would never… could never.

It’s nearly Thanksgiving and the foundation this holiday thrives on is — and I say this with utter confidence — mashed potatoes.

I simply wanted to try a recipe with a vegetable that many people tend to overlook and, because I so deeply love mashed potatoes, figured that was the perfect place to draw inspiration.

This recipe can easily be made soy-free by swapping the tofu for a cream cheese or greek yogurt. It can also be made vegan by opting for a veggie broth in the mushroom sauce.

Garlic Herb Roasted Cauliflower Mash

For roasting:

1 head cauliflower, chopped

2 tbsp olive oil to roast

3 cloves garlic

2 tsp dried sage

Salt and pepper to taste

For blending:

1/4 cup cashew milk

140g tofu (soy-free option: sub for cream cheese/greek yogurt)

2 tbsp olive oil

3 tsp onion powder

1 tsp black pepper

1/2 tsp dried Italian herbs

How I did it:

In a bowl, mix the cauliflower, olive oil, and spices to evenly coat

Bake at 375F for 25 minutes

Allow to cool before blending with the remaining ingredients

Option to stir in chopped green onions for a nice kick

Re-heat on the stove until ready to serve (more cashew milk may be necessary depending on how long the mash is heating up for, use your best judgement! I believe in you!)

Umami Mushroom Sauce

1/2 lb crimini mushrooms

1 shallot

1/4 cup chicken or veggie broth of choice

2 tbsp coconut aminos

Salt and pepper to taste

How I did it:

Dice the shallot and chop the mushrooms

Cook over medium heat, adding in the coconut aminos and lightly stirring the coat the mushrooms

Stir occasionally until mushrooms have softened and released some moisture (about 8 minutes)

Remove the mushrooms from the heat and allow to cool before blending

Blend with bone or veggie broth and salt and pepper

-If you’re looking for a more gravy-like consistency, stir in more broth or even some cashew milk

Over a medium-low heat, reheat the sauce before topping the mash (or anything your heart so desires. It tastes great on everything. Trust me, I speak from experience)

Enjoy and have a happy Thanksgiving! Spend time with your friends and family. Eat as much mashed potatoes, mashed cauliflower, apple pie, and Hawaiian rolls as you want. Holidays don’t last forever. Enjoy them while they’re here.