Don’t let dietary restrictions derail your Thanksgiving feast this year. As Prep School host Megan Mitchell says, “This dish is great to bring to any sort of holiday. If your Memaw decides to do Whole30® or your cousin is vegan—guess what? This is for you.” The texture rivals the silkiness of mashed potatoes, and you can enjoy it alone or use it as a base for a stack of turkey slices and gravy.
Garlic & Herb Mashed Cauliflower
Yield: 6 to 8 servings
Active time: 15 minutes
Total time: 45 minutes
1 large head cauliflower, cut into large florets
3 garlic cloves, peeled and left whole
4 cups Pacific Foods Organic Low Sodium Vegetable Broth
4 cups water
1 (13.5-ounce) can coconut milk
2 tablespoons chopped parsley
2 tablespoons minced chives
Ground black pepper
Place cauliflower and garlic in a large pot; cover with stock, water, and coconut milk. Season liberally with salt and stir. Bring mixture to a boil; reduce to simmer and cook 20 to 25 minutes, stirring occasionally, until cauliflower is fork-tender.
Use a slotted spoon to remove cauliflower and garlic; add to a food processor along with ¼ to ½ cup of the cooking liquid; blend until smooth. Taste for seasoning, adding a pinch of salt if needed. Scrape purée into a serving dish, then garnish with fresh herbs and a dash of pepper before serving.
Curried Cauliflower Soup
Here’s a satisfying way to repurpose the leftover liquid from cooking your mashed cauliflower. Save the infused water and use it as a base for this spiced vegan purée that’s the perfect post-Thanksgiving comfort food. If you don’t have enough reserved liquid, just use vegetable stock or water to reach the 8 cups you need to make the soup.
Yield: 6 to 8 servings
Active time: 10 minutes
Total time: 1 hr 15 min
8 cups leftover cooking liquid from the cauliflower
2 tablespoons curry powder
1 tablespoons ground turmeric
2 teaspoons ground cumin
½ teaspoon ground pepper
½ teaspoon cayenne pepper
½ teaspoon sea salt
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1 medium head cauliflower, cut into large florets
3 carrots, cut into 2-inch pieces
2 celery stalks, cut into 1-inch pieces
1 garlic clove, peeled and left whole
Whisk leftover cooking liquid and all spices in a medium stockpot. Add remaining ingredients and bring to a boil; reduce to simmer, then cover and cook for 45 minutes. Off heat, use an immersion blender to purée until smooth. (You can also purée the soup in batches in a high-powered blender.) Taste for seasoning, adding additional salt and pepper if needed.
Recipes by Megan Mitchell