CAULIFLOWER MASH WITH CRISPY BRUSSELS SPROUTS | COLLAB WITH WHAT ANNIES EATING
Guys look at my bowl of brown mush! Doesn't it look good. Ok Ok. looks are over rated obviously because this picture does not do it justice.
Cripsy, salty, crunchy brussels on top of deep and richly flavored bowl of creamy cauliflower mash.
I mean.
You know what I mean.
more
I love cauliflower mash because its just as satisfying as regular mash and is healthier.
Cauliflower is high in fiber that feed gut bacteria, is lower in simple carbohydrates, it is anti-inflammatory, supports digestion, is high in vitamin c and K and is just damn delicious.
Oh and this was part of a collab with mah friend What Annies Eating!
We put our heads together and came up with the idea of making SOUL food Thanksgiving Sides to get you in the mood for a healthy holiday season.
SOUL stands for: Seasonal, Organic, Unprocessed, Local.
It sums up out ethos about food. If you have great ingredients you do not have to do too much to them to make them taste amazing.
She made an absolutely stunning power green salad with pomegrante seeds, squash, hazelnuts and a homemade vinaigrette.
See below. head to her blog for her autumn roasted delicata squash salad!
Crispy Brussels and Cauliflower Mash
Cauliflower:
1 large head caulifower, cut into small bite sized florets
2 tbsp coconut or avocado oil
1 cups vegetable broth (more for desired creaminess and consistency)
2-4 tbsp vegan butter
1/4 tsp garlic powder
salt to taste
Brussels:
2 cups shredded brussels
coconut oil
salt
garlic powder
Preheat oven to 450f
Line a baking sheet with foil. Lay out the brussel sprouts and generly cover them in oil. toss to coat or use your hands to sort of massage the oil into the brussels. Generally season with salt and garlic powder.
Put in the oven and bake until crispy and brown. About 12-15mins
Meanwhile make the cauliflower mash
Heat up the oil in a cast iron skillet. Once hot add in the cauli florets. Cover with a lid and let cook for 3-5 minutes. Then mix around. Cover and let cook another 2-3 minutes. Deglaze the pan with some vegetable broth about a tablespoon or two and then cover again. Cook until really soft and very fork tender.
Transfer to a food porcessor, scraping all the brown bits from the pan.
Add in 2 tbsp vegan butter and about 1 cup vegetable broth. Turn on high, scrap down the sides as needed.
Taste, add seasonings and adjust to taste. Does it need more butter or vegetable broth? Remember it will not be as thick and creamy as regular mash potatoes because it does not have all the starch but it will still be smooth and delicious.
If you see fit add more broth and butter.
Transfer to serving dish and cover with cripsy brussles.
YUM!