Plantfire kitchen presents Vanessa and her Cauliflower mash

• 1 lb. bag frozen or fresh cauliflower
• ¼ cup fat free soy milk
• ¼ cup water
• 1 clove garlic, chopped
• ½ tsp italian seasoning
• 1 tsp poultry seasoning
• 1 Tbs low sodium veggie broth
• 1 Tbs fresh parsley
• 2 Tbs corn starch
• 2 Tbs water to mix with corn starch

In a pot, steam cauliflower for 10-12 min or until very soft. Drain well using a colander. In a sauce pan combine soy milk, garlic, 1/4 cup water, seasonings, and broth mix over medium heat. When it begins to boil, slowly mix the corn starch/water mixture in to the sauce stirring constantly until thickened.

When cauliflower is cool enough, squeeze as much water out as possible. Place the cauliflower in the processor or vitamix and blend for about a minute. Add sauce and fresh parsley to cauliflower and process until creamy and smooth. You may been to adjust the consistency of its too thick you may add a bit of soy milk.

Categories:

Holiday, Side Dishes, Thanksgiving