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Mashed cauliflower is even easier than mashed potatoes & can be varied just as many ways. This is a simple side dish with lots of flavor. And better yet – you can regrow fresh leeks with just the end you were going to throw away & a little water. Find out how HERE.
Vegan Mashed Garlic Cauliflower with Caramelized Leeks
3 leeks – tough green part cut away & the rest chopped & WASHED (leeks are dirty) and drained well
RESERVE THE END TO REGROW! See how HERE.
2 TBS olive oil
1 tsp brown sugar
Pinch of salt
1 head cauliflower – stem & leafy part cut away
2 cloves chopped garlic
Stock or vegetable bouillon
Heat the olive oil in a saute pan. If your leeks are really wet, dry them a bit in a kitchen towel then saute them in the oil over med-low heat. Add the sugar & salt & saute for about 20 minutes or so. Stir them a lot & be sure they do not burn. They are done when they look about like this:
Meanwhile – boil the cauliflower in enough stock (or water with some bouillon) until very soft – maybe 15 minutes. You might want to saute the garlic for about 30 seconds to a minute in olive oil or butter but I used it raw.
Reserve about a cup of the cauliflower water & drain the cauliflower well. Using a manual masher or a mixer puree the cauliflower like you would with potatoes. Add the garlic and S&P to taste. You may or may not need the reserved cauliflower water. This depends on the moisture already in the cauliflower & your particular preference as to texture. If you want them to be richer, blend in some butter, cream or cream cheese (or vegan alternatives).
Top with the caramelized leeks & devour!