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Thanksgiving Mashed Cauliflower with Herbed Chestnuts


  • Author: Vicky & Ruth
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Side dish
  • Method: Stovetop
  • Cuisine: American / Thanksgiving / Vegan

Description

Creamy and comforting, this mashed cauliflower recipe can easily replace mashed potatoes on your Thanksgiving table! And the hearty herbed chestnut topping adds a wonderful punch of flavor.


Ingredients

  • FOR THE MASHED CAULIFLOWER
  • 4lbs cauliflower florets ( fresh or frozen)
  • 1 head of garlic, peeled and cloves separated
  • 3-4 tbsp extra virgin olive oil (to taste)
  • 1 tsp salt
  • 1/8-1/4 tsp ground black pepper ( to taste)
  • 1 cup plain  unsweetened non-dairy milk (we used almond-coconut)  (See Note 1)
  • FOR THE HERBED CHESTNUTS
  • 2 tsp extra virgin olive oil
  • 10.5oz peeled and roasted chestnuts, sliced in half  (See Note 2)
  • 2 tsp Herbes de Provence
  • 1/4 tsp salt

Instructions

FOR THE MASHED CAULIFLOWER

  1.  Preheat the oven to 375F. Line 2 baking sheets with parchment paper.  Arrange the cauliflower florets and the garlic (it’s important not to crowd the baking sheets). Drizzle with 2 tablespoons of the olive and bake for 45 minutes or until tender (depending on the size of the cauliflower florets, baking may take longer.  Fresh cauliflower will take longer to bake as well)
  2. Remove the cauliflower and garlic from the oven, let it cool slightly and transfer to a  food processor. Add the remaining 1-2 tablespoons of olive oil, salt, pepper, and non-dairy milk. Process until smooth.  (you might need to add more non-dairy milk to the cauliflower until the desired consistency is achieved). Adjust salt, pepper, and olive oil to taste

FOR THE HERBED CHESTNUTS

  1. Heat the olive oil in a large nonstick skillet. Add the chestnuts,  Herbes de Provence and salt and cook over medium heat for 3-5 minutes, stirring often

Place the mashed cauliflower in an oven-safe baking dish and top with herbed chestnuts.  To reheat, cover with aluminum foil at 250F, until warm

Notes

  1. In this recipe use a plain (not vanilla) unsweetened almond-coconut milk.
  2. You can easily find peeled chestnuts during Thanksgiving in most supermarkets. You can also find them in the kosher section of your supermarket or online

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 230
  • Sugar: 8.3
  • Sodium: 456
  • Fat: 10
  • Saturated Fat: 1.6
  • Unsaturated Fat: 7.8
  • Trans Fat: 0
  • Carbohydrates: 32.7
  • Fiber: 6.5
  • Protein: 6
  • Cholesterol: 0
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