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

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


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……

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