Steve's Indian (inspired) Cauliflower Mash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 head, medium size, cauliflower, steamed 4 cups chopped Portobello mushrooms (about 2 lg caps)1 cup baby spinach 3 Tbsp nutritional yeast 1.5 Tbsp extra virgin olive oil .5 tsp ground cumin .5 tsp ground tumeric 2 clove garlic, minced1 medium size Bell Pepper (any color variety) .75 cup diced onionsSplash of vegetable stock (optional)Salt PepperCayenne - a pinch (optional if you like heat)
1.) Cook cauliflower florets in an Instant Pot for 1 minute with a 5 minutes slow release (or however you like to cook your cauliflower, you do want it "mashable").
2.) While cauliflower is cooking, heat a pan on medium heat and add 1.5 Tbsp EVOO, add diced onion, chopped bell pepper (I like the sweet red bell pepper) and minced garlic and allow to soften.
3.) Next add the chopped portobello mushroom and saute until mushrooms are cooked thru (about 2-5 minutes).
4.) Add the spinach and allow to start wilting,
5.) By this time the cauliflower should have finished and you can mash it up well. Add this to the pan and combine ingredients.
6.) Add all the spices and the nutritional yeast at this time and stir to combine. The yellowish curry-like color really comes out at this time and it starts to smell delicious!
7.) You may want to add a splash of stock depending on the thickness of the mash that you prefer (I use vegetable but any type will do).
Serving Size: Approximately 4 1-Cup Servings
2.) While cauliflower is cooking, heat a pan on medium heat and add 1.5 Tbsp EVOO, add diced onion, chopped bell pepper (I like the sweet red bell pepper) and minced garlic and allow to soften.
3.) Next add the chopped portobello mushroom and saute until mushrooms are cooked thru (about 2-5 minutes).
4.) Add the spinach and allow to start wilting,
5.) By this time the cauliflower should have finished and you can mash it up well. Add this to the pan and combine ingredients.
6.) Add all the spices and the nutritional yeast at this time and stir to combine. The yellowish curry-like color really comes out at this time and it starts to smell delicious!
7.) You may want to add a splash of stock depending on the thickness of the mash that you prefer (I use vegetable but any type will do).
Serving Size: Approximately 4 1-Cup Servings
Nutritional Info Amount Per Serving
- Calories: 139.2
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 61.0 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 6.8 g
- Protein: 7.8 g
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