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.
