Quick, easy and light, this White Bean and Cauliflower Mash is a deliciously healthy swap for traditional Mashed Potatoes!
Who’s coming over to your place for Thanksgiving?? Whether you have 40 or 4, serving a group is getting more and more complicated with food allergies, sensitivities and special diets. Finding just the right dish that is simple, delicious and safe for everyone to enjoy is super hard!
This cauliflower mash isn’t really meant to be a replacement for your creamy, buttery, or cheesy mashed potatoes because of course, if you can have them, you should totally go for it! But, for those folks at your table avoiding this, that or the other it’s a really delicious alternative.
Cauliflower has been a bit more popular over the last few years because of the veggie’s versatility. It can be turned into a pizza crust, rice, steaks and of course mash! It has such a light flavor that with a bit of spice you can make it take on whatever flavor you desire from curry to citrus or roasted garlic. How can you not love such a versatile veggie?!
This recipe comes together in no time at all! Just steam the cauliflower while cooking up a mix of garlic and onion. Add a bit of veggie stock, salt, pepper and some white beans. Blend it all up and you’ve got a creamy, flavorful stand in for mashed potatoes! Serve it with fresh herbs and all your Thanksgiving favorites for an easy, make ahead side that everyone can enjoy!
White Bean and Cauliflower Mash
Quick, easy and light, this White Bean and Cauliflower Mash is a deliciously healthy vegan swap for traditional Mashed Potatoes!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 12 Servings
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon olive oil
- 1 head cauliflower, cut into florets
- 2 cans (15.5 ounces each) cannellini beans (white kidney beans)
- 1/2 cup vegetable stock (or chicken stock for the meat eaters)
- Sliced fresh green onions or parsley
- Salt and pepper as needed
- In a medium skillet, heat the onion, garlic and olive oil over medium heat. Cook, stirring frequently 2 to 5 minutes or until tender and beginning to brown; set aside to cool completely.
- Meanwhile, place an inch of water in a medium saucepan and bring to a simmer over medium-high heat. Place the cauliflower in a steam basket in the saucepan. Cover and steam until fork tender, 6 to 8 minutes. Remove and set aside to cool slightly.
- In the bowl of a food processor combine the onion and garlic mixture, cauliflower and beans; purée until smooth. Add the stock and purée until smooth. Serve warm or at room temperature.
- Serving Size: 1 Serving
- Calories: 118
- Sugar: 5g
- Sodium: 325mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Carbohydrates: 23g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
What’s your favorite Thanksgiving side?
Want to try a new one? Here are a few great ideas…
Butternut Squash Cranberry Sorghum Salad from Savory Simple
Vegan Ancient Grain Salad from The View from Great Island
Rosemary Potato Brown Ale Galette from The Beeroness
Or, check out my Roasted Garlic Mashed Potatoes…
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