Cauliflower “Mashed Potatoes”
Yield: 3-4 servings
1 head cauliflower, broken into florets
2-3 tablespoons unsweetened, plain soymilk
3 tablespoons vegan margarine (Earth Balance)
1-2 teaspoons white or chickpea miso paste
freshly ground black pepper
freshly minced chives, garnish
- Preheat oven to 325F.
- Steam cauliflower for 10-12 minutes, until fork tender.
- Lightly oil a 9 inch baking dish and set aside.
- Transfer steamed cauliflower to a food processor or blender.
- Add soymilk, margarine, miso and pepper and puree until smooth.
- Pour into prepared baking dish and bake, uncovered, about 6-8 minutes, until slightly bubbling. Sprinkle chives and fold in, serve hot.



















