Vegan Cauliflower “Mashed Potatoes”

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion (chopped small)
• 1 clove garlic (freshly pressed)
• 1 medium/large cauliflower, cut into small florets
• 1/4 cup almond milk, hemp milk, or coconut milk
• 3 ounces Daiya—chive and onion cream cheese style spread (vegan)
• 1/3  roasted red pepper (chopped small)
• 1/3 roasted orange pepper (chopped small)
• 1/3 roasted yellow bell pepper (chopped small)
• Freshly ground himalayan sea salt to taste
• Freshly ground black pepper

Directions:

Heat olive oil in a skillet over medium. Add chopped onion to skillet and heat until golden brown. Add in garlic and bell peppers and heat for 7 minutes. In another large saucepan place cauliflower florets and cover with cold water.

Bring to a boil and cook until cauliflower is tender when pierced with a fork. Drain cauliflower and place back into saucepan over low heat until dry. Using a food processor, hand mixer, or potato masher, add in almond/hemp/coconut milk and cauliflower until desired consistency. Add Daiya cream cheese to the mashed cauliflower until combined. Add in the onion, garlic, and bell peppers and stir together. Season with salt and pepper and serve.

- See more at: http://www.chopra.com/ccl/the-health-conscious-cookbook-nutritious-thanksgiving-recipes?utm_source=Newsletter&utm_medium=Email&utm_content=CCL%20Newsletter%20151117&utm_campaign=November#sthash.GZjfVhGQ.dpuf