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We don’t know if there is some sort of cauliflower council that has been brainstorming new ways to promote cauliflower, but it seems to be popping up a lot lately! Low-carb dieters are going crazy for it because it is lower in carbohydrates than potatoes, but we love it simply because is is delicious and nutritious! Cauliflower is chock-full of vitamin C, manganese, beta-carotene, vitamin K, omega-3 fatty acids, fiber, and vitamins B1, B3, B5, B6 and B9. For those of you keeping track, that means that cauliflower has antioxidant and anti-inflammatory properties, and is great for digestion.
Vegan, Gluten-Free Creamy Mashed Cauliflower
the BEST vegan, gluten-free protein bars!
(Read about Anne's hospital stay)
- 1 medium head cauliflower
- 3 cups of your favorite vegetable stock
- 1 tablespoon vegan cream cheese, softened
- 1/2 teaspoon minced garlic
- 1/2 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon fresh chives, chopped
- 1/2 teaspoon fresh parsley, chopped
- 3 tablespoons vegan organic margarine
Put vegetable stock in a pot and bring to a boil over high heat. Clean and cut the cauliflower into small pieces and add to the boiling vegetable stock. Boil until very soft, about 5-7 minutes. Drain thoroughly. While the cauliflower is still warm, puree with the vegan cream cheese, organic margarine, garlic salt and pepper. Fold in chives and parsley.
This is a great dish to prepare the next time you are craving some comfort food! We can’t wait to try it accompanied by the new Beyond Meat chicken strips!
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