Steve's Indian (inspired) Cauliflower Mash
 Cauliflower Mash Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Steve's Indian (inspired) Cauliflower Mash calories by ingredient
Introduction
Made with whole foods, great for a plant based (or mostly plant based) diet! Made with whole foods, great for a plant based (or mostly plant based) diet!Number of Servings: 4
Ingredients
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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, minced
1 medium size Bell Pepper (any color variety)
.75 cup diced onions
Splash of vegetable stock (optional)
Salt
Pepper
Cayenne - a pinch (optional if you like heat)
Tips
Of course meat can be added to this dish for your carnivore friends, or serve it as a side to a meat dish.
This dish is definitely easily modified to suit your own tastes - experiment and enjoy!
Directions
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