Vegan Mashed Garlic Cauliflower with Caramelized Leeks

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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


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!




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