"Cheesy" Cauliflower Mash with Coconut "Bacon"

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I demonstrated this recipe for a recent event, where I was asked to cook a dish focused on healthy swaps. It was such a crowd-pleaser, I knew I had to share on my website. It epitomizes the approach I take when I create a recipe: How to incorporate more plants; upgrade inflammatory foods for more beneficial ingredients; reduce sugar content.

Using a cruciferous vegetable like cauliflower for this mash (instead of say, white potato) is a nutrient-dense option that comes with a whole host of benefits, from blood sugar balance to disease prevention. This recipe is also full of other swaps as well: nutritional yeast instead of cheese, coconut flakes instead of pork bacon, coconut aminos instead of soy sauce to name a few

“Cheesy” Cauliflower Mash with Coconut “Bacon”

For the cauliflower mash:

  • 1 head of cauliflower, cut into florets

  • 2 cups of water

  • 2 tablespoons nutritional yeast

  • 1.5 tablespoons of ghee (or sub vegan butter)

  • 1 tablespoon white chickpea miso

  • 1 teaspoon sea salt

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • black pepper to taste  

For the coconut bacon:

·      1 cup large unsweetened coconut flakes

·      1 tablespoon coconut aminos

·      1 tablespoon liquid smoke

·      ½ tablespoon coconut nectar or maple syrup

 

Directions:

Make the coconut bacon. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.

Place the coconut flakes in a medium bowl. Add the coconut aminos, liquid smoke, and coconut nectar or maple syrup. Toss to coat. Spread coconut flakes evenly on the baking sheet.

 Bake for 12 to 14 minutes.

Meanwhile, make the cauliflower mash. Steam cauliflower florets by heating 2 cups of water in a large skillet over medium-high heat. Cover and allow to cook until soft, about 10 minutes.

Transfer half of the cauliflower to a food processor and blend until creamy. Add the remaining cauliflower and blend again until everything is completely smooth.

Add the nutritional yeast, ghee, miso, sea salt, garlic powder and onion powder. Blend until smooth, scraping down the sides as you need to until everything is combined. 

Transfer to a bowl and enjoy or microwave safe dish to heat a little more until hot. Top with coconut bacon and enjoy.

Sides & Appetizers, AppetizerSara McGlothlinComment