Side Dishes

Garlic Mashed Cauliflower

Move over mashed potatoes – there’s a new side dish in town! This whipped cauliflower is creamy, comforting, salty, garlicky, and so easy to make. This is the perfect healthy plant-based side that will have everyone fooled.

Garlic Mashed Cauliflower

Ingredients

  • 2 heads of cauliflower
  • 4 Tbsp vegan butter (or olive oil)
  • 3-4 cloves garlic
  • 1/2 tsp sea salt
  • 1 pinch black pepper
  • 1/4 – 1/2 cup unsweetened almond milk (to help with pureeing)
  • Fresh parsley or chives (for garnish)

directions

  1. Cut cauliflower into even florets and steam in a large pot with a steamer basket (covered) until very tender – about 15-20 minutes depending on size of pot and cauliflower florets. Remove from heat and set aside uncovered too cool slightly.
  2. In the meantime, sauté the garlic in the vegan butter in a small skillet over medium-low heat for 2-3 minutes or until just slightly browned (be careful not to burn). Or, you can keep your garlic raw for a punchier, stringer garlic flavour. Turn off heat and set aside.
  3. Transfer half of the cauliflower to a food processor (or use an immersion blender to purée cauliflower in a pot or saucepan) and process until puréed. (The amount of cauliflower you’re able to purée at once will vary based on the size of your food processor). Then add half of the garlic butter as well as half of the salt and pepper and process until well combined.
  4. Taste and adjust flavour as needed, adding more salt and pepper to taste, garlic for intense garlic flavour, vegan butter for buttery flavour, or almond milk to help the cauliflower purée. NOTE: you could even blend in a little nutritional yeast to add cheesy flavour, or vegan cream cheese for more creaminess (optional).
  5. Transfer to a mixing bowl or serving platter and cover to keep warm. Then repeat this blending and seasoning process until all the cauliflower is whipped and seasoned.
  6. Garnish with herbs and vegan parmesan cheese (optional), and another sprinkle of salt and pepper and serve hot. Store leftovers covered in the refrigerator up to 3-4 days, or 1 month in the freezer. Reheat in the microwave or on the stovetop in a saucepan until hot.

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Pomegranates contain two plant compounds with powerful medicinal properties; punicalagins which are extremely potent antioxidants found in the juice and punicic acid which contains a main fatty acid that can help protect against several steps in the heart disease process. They have shown to reduce inflammatory activity in the digestive tract, and they can block enzymes that are known to damage joints in people with osteoarthritis. The anti-bacterial and anti-fungal effects may also be protective against infections and inflammation in your mouth including, gingivitis, periodontitis, and denture stomatitis.

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Apples

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Apples

Apples are a rich source of manganese, copper, vitamins A, E, B1, B2, and B6 along with polyphenols. To get the most out of your apple, leave the skin on – it contains half of the fiber and many of the polyphenols. They have been linked to a lower risk of heart disease because the contain soluble fiber – the kind that can help lower your blood cholesterol levels. Apples also contain pectin, a type of fiber that acts as a prebiotic, which means it feeds the good bacteria in your gut and helps the good bacteria turn into other helpful compounds that circulate back through the body.

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Beets

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