Browning the vegan butter adds a toasted hazelnut flavor. Serve this side, similar in consistency to mashed potatoes, with sweet potato or mushroom lasagna or seared fish or tofu.

MAKES ABOUT 3 CUPS

INGREDIENTS

• 6 cups cauliflower florets (about 1 medium head)
• 4 tablespoons vegan butter
• 1/2 cup plain unsweetened cashew or hazelnut milk, warm or at room temperature
• 1 1/2 tablespoons minced fresh sage leaves
• 1/2 teaspoon kosher salt
• 8 grinds black pepper

PREPARATION

• Steam the cauliflower until very tender, about 10 minutes (poke with a fork to check; it should go in easily). Reserve 1/4 cup of the hot water.
• Meanwhile, add the vegan butter to a small sauté pan, and heat over medium. Cook until the butter fully melts and turns a very light golden brown color, about 8 minutes (watch carefully).
• Pour into a bowl.
• Add the steamed cauliflower and remaining ingredients, including the reserved hot water.
• Puree with an immersion blender, blender, or food processor until smooth.