Cheesy Mashed "Potatoes"
1 head cauliflower
1/2 cup macadamia nuts
2 tablespoons olive oil
3 cloves garlic
1 teaspoon fresh rosemary
1 to 2 teaspoons salt, to taste
2 tablespoons + 2 tablespoons vegan margarine, divided (I use Earth Balance brand)
1 tablespoon vegan ghee (I use Dalda brand)
5 tablespoons nutritional yeast, to taste
1/8 onion, chopped
handful fresh parsley, chopped
fresh ground pepper, to taste
1. Blanch your cauliflower for 3 to 5 minutes in boiling water and cool in cold running water. Drain.
2. In the bowl of a food processor fitted with an S blade, place macadamia nuts and olive oil. Blend until smooth (will have lots of texture). Add cauliflower, rosemary, garlic, salt and 2 tablespoons margarine. Process to texture desired.
3. To a hot pan, heat vegan ghee and chopped onion. When you can smell the onion, add the processed cauliflower mixture, the rest of the butter, nutritional yeast, chopped parsley, and pepper. Saute on high for about three minutes.
4. The mixture will lose some moisture. Add a few tablespoons water and let sit covered on medium heat not quite simmering. Let sit covered until ready to serve.
I added a grilled portobello mushroom that was marinated in soy sauce, ume vinegar and olive oil and made a risotto. MMMMmmmmmm
Source of recipe: My version of a recipe from Get Naked Fast! By Diana Stobos.