Ani Phyo is the host of Ani’s Raw Food Kitchen Show, the award-winning #1 uncooking show on YouTube. Ani has been seen on the Travel Channel’s Bizarre Foods, and has been featured in numerous magazines including Food & Wine, VegNews, and Vegetarian Times.
Ani’s notes about the recipe
Cauliflower comes in white, green, and purple varieties, and works wonderfully processed into a mash. This is my version of mashed potatoes. Cauliflower has a kick to it, which I love. But if it’s too strong for you, try the following trick. To soften the kick of raw cauliflower, process it on it’s own first, with one cup of filtered water. Strain it through a cheese cloth or nut milk bag. Some of the pungent flavor will run off with the water. Or, you can also substitute with broccoli, which is much milder.
To keep your mash lighter in color, you can use white miso paste. I use a red paste, and it is still light in color. I add a touch of olive oil, but for even more creaminess, I use avocado. Avocado creates spots of slight green, which I don’t mind, since I love the color green. Besides, the gravy will cover it up.
I used to use Psyllium Seed Husk powder in this recipe, but this batch didn’t seem to need any stiffening up, so I skipped it. If your mash is too runny, add one teaspoon (up to a tablespoon) of Psyllium at at a time, to thicken.
- 1 head cauliflower, broken into small pieces, about 6 cups
- 1/4 cup avocado, cubed
- 2 tablespoons miso, any unpasteurized color
- 1 teaspoon garlic, minced
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 2 teaspoons thyme or sage, dry
- Place all ingredients into your food processor. Process until smooth.
- Serve this Cauliflower Mash with a gravy, or on it’s own.
This recipe and photo are reprinted with permission.