This recipe is savory, satisfying, and packed with flavors that feel just right during the Fall season or any time of year. This dish is indulgent yet nourishing, and it brings out the best in seasonal flavors without needing any grains, dairy, soy, or gluten. Feel free to play with your own seasoning favorites, such as sage, in this one. It can accompany almost any poultry or other vegan dish.
Rosemary and Garlic Cauliflower Mash with Roasted Mushrooms and Caramelized Onions
Ingredients
- 1 large head of cauliflower cut into florets
- 2 tablespoons olive oil or avocado oil divided
- 3 cloves garlic minced
- 1/4 cup coconut milk or unsweetened almond milk
- 1 teaspoon fresh rosemary finely chopped (or 1/2 teaspoon dried rosemary)
- Sea salt and pepper to taste
For Topping:
- 1 cup mushrooms sliced (button, crimini, or shiitake work well)
- 1 large yellow onion thinly sliced
- 1/2 tablespoon balsamic vinegar optional, for caramelizing the onions
Instructions
- Steam the Cauliflower: Steam the cauliflower florets until fork-tender, about 10-12 minutes.
- Prepare the Topping: While the cauliflower is steaming, heat 1 tablespoon of olive/avocado oil in a skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until they start to soften and caramelize, about 8-10 minutes. Add the mushrooms and continue cooking until both are golden and fragrant, adding balsamic vinegar if desired. Season with salt and pepper to taste.
- Make the Cauliflower Mash: In a large bowl, combine steamed cauliflower, remaining olive oil, garlic, coconut milk, rosemary, salt, and pepper. Mash or blend with an immersion blender until smooth and creamy. Adjust seasoning if necessary.
- Assemble: Serve the cauliflower mash topped with roasted mushrooms and caramelized onions, garnished with extra rosemary if desired. Enjoy as a warm, comforting dish that’s perfect for a cozy November evening!
