Mashed Cauliflower (Vegan + Keto + Whole30®) | Thrive Market

Mashed Cauliflower (Vegan + Keto + Whole30®) | Thrive Market

November 6, 2019 1 By William Morgan


There’s a new Prep School video. I know
you guys cannot wait for those; just
sitting back like refresh, refresh, new
video. No I do that, and my mom does it.
Hey guys I’m Megan Mitchell and I’m here
in the the Thrive Market Test Kitchen and today,
I’m gonna show you how to make mashed cauliflower. It’s vegan,
it’s keto, and it’s Whole30, and it’s
delicious, and it’s awesome, and it’s
smart, it’s funny – it’s got it
all, it’s got the whole package. But
before I get started be sure to like,
comment, subscribe. If you’re wondering
what Thrive Market is, it’s an online
market that sells organic and non-gmo
products straight to your door so you
don’t even have to leave your couch, your
chair, or a lazy boy. You don’t have to
move; alright let’s get started on this
recipe. Surprise, surprise,
mashed cauliflower starts with
cauliflower; and I’m gonna show you how
to break down the head; because this is
kind of an important part how you
actually cut the cauliflower. So I’m
gonna leave these in quite large florets.
This is a great side dish to bring to
Thanksgiving, or any sort of holiday. But
Meema decides to do Whole30. She’s 85,
she’s feeling like she needs to switch
things up; and she wants to do a Whole30.
So this would be a great dish for her.
Your cousin is vegan; guess what Reginald
can eat this too. So just be careful I
kind of put my knife in and I rock it
back and forth. Once you get a few
florets out, it’s a lot easier to break
the head down. But this is roughly the
size that you want to keep them for this
mash. Okay just gonna break this baby
down. Alright my florets are ready, let’s
go over to the stove. So at the stove
clearly, I have a large pot. You can use a
stock pot, you can use – this is a Dutch
oven whatever large pot and I’m using 4
cups of Pacific Foods Vegetable Broth. 4
cups of water.
One can of full fat coconut milk. I’m
adding three garlic cloves, and then my
cauliflower. Woo, and you want
to make sure they’re all submerged and
then a large pinch of salt. Stir it in;
and another thing when you cook potatoes,
when you cook cauliflower, you want to
put it in the pot when everything’s cold
or room temperature. You don’t want to
bring this liquid to boil and then add
it, because it’ll start to cook the
cauliflower or the potato from the
outside in, and then it can fall apart
and then the inside is still raw. So you
want to bring it up together to
temperature. Let’s bring it up to a boil
and then once it boils, reduce it to a
simmer and cook for about 25 minutes
until they’re fork-tender or you put a
knife in it and it comes out easily. So
my cauliflower is fork tender, let’s go
mash it up. Oh it’s not heavy, such a good
actress you really believe that – huh? Alright these are ready, I have a food a
food processor. Come here buddy.
I’m gonna use the spider, but if you
don’t have a spider I highly recommend
your getting one because I use mine all
the time. Spidey out these guys, and try and remove
some of the liquid. I’m gonna add about
1/2 of a cup, but I don’t want this mushy.
I don’t want this watery. When I tested
this I felt so bad because there’s a lot
of extra liquid you’ll see from cooking
that cauliflower; and I was like I don’t
want to throw this away, I feel really
bad and it’s great flavors. So I made a
curried cauliflower soup. I cut up
another cauliflower and I added some
celery, and garlic, and curry powder, and
everything, and I made a soup out of this
leftover liquid. And the recipe will be
below as well, so if you make this and
you don’t want to throw away your liquid,
make the soup and it’s vegan too. Before
I add any liquid I’m gonna blend it and
see how it how it looks, and then I’ll
add 1/4 of a cup or 1/2 a cup if it
needs it.
I don’t know if I even want to add any
liquid. Sometimes you do, sometimes you
don’t. The cauliflower absorbed enough of
this cooking liquid that I don’t need to
add any, but if you mash it up, if you
food process it up and it looks a little
dry or a little chunky – just add a fourth of a cup of the liquid.
But she’s gorgeous. The coconut milk adds a nice creaminess;
the vegetable stock adds more flavor
than just water. To me it doesn’t taste
coconutty at all. Like I feel like
coconut can be very overwhelming, and
when it’s in a dish I’m like oh there’s
coconut in here. I don’t notice it that
much in here, it just tastes creamy to me.
Top with some chives, and then I have
flat leaf parsley. And I like to top it
with freshly cracked black pepper as
well. There you go. This is one serving; it’s not. You can
definitely double this if it’s for a
large group; but this should serve, I
don’t know four people – four or five
people, maybe six. I don’t know how, I
don’t know how you like to serve your
mash. I don’t know if that’s your whole
plate. But it’s easy, its quick, it’s vegan,
its keto, its paleo, its Whole30 and it’s
delicious! I hope you make it. You can
find all the ingredients and products
that I used a a thrivemarket.com/prepschool. Happy cooking,
thanks for watching!
So it’s my garlic, and herb, vegan, keto
Whole30 cauliflower mash. I hope that’s
the entire title of this.
Oh it’s paleo too.
Did you see that? What’s your prob – no, it burped at me and some
of it went in my face. This is my
moneymaker! Get it together!
So I’m gonna talk before? Okay. So I’m not just like……