These gluten-free, vegan cauliflower mashed potatoes are shockingly creamy without any cream paired perfectly with comforting mushroom gravy.
Warm oil in a heavy-bottom pot and add the chopped garlic. Cook for a few seconds and then add finely chopped (or shredded) cauliflower, rosemary, and salt. Cook the cauliflower till it becomes soft~for about 5 minutes.
Crumble and add the boiled or baked potato and freshly ground black pepper to the mix. Add the no-waste almond milk and water. Bring the mixture to a boil over medium heat and let it simmer for about 15 minutes. All the liquid will evaporate. Set it aside to cool. Either mash with a potato masher or process lightly in a food processor. Enjoy on its own or with mushroom gravy.
In a heavy-bottom pot, dry roast the brown rice flour till it's aromatic and slightly brown in color. Take it out on a plate and let it cook. Put the pot back on the heat and warm the oil. Add onion and garlic; cook for about 5 minutes or till the onion has softened. Add the chopped mushrooms and salt and let the mushrooms sweat till they are cooked (~5 minutes.)
While mushrooms are cooking, add the nutritional yeast, tamari, and dry roasted brown rice flower to one cup of vegetable broth and stir it quickly with a whisk to form a uniform slurry.
Once the mushroom are cooked, add the slurry, remaining vegetable broth, and freshly ground black pepper. Let the mixture cook over medium heat for about ten minutes. The starch in the brown rice flour will cause the mixture to thicken. In the past two minutes of cooking add the white wine vinegar. Enjoy the gravy over the cauliflower mashed potatoes.
*you can totally omit the potato--the cauliflower-only mash tastes pretty creamy on its own. You may need to decrease the vegetable broth quantity by a couple of tablespoons.
**add 1/2 cup more broth if you like your gravy a bit on the side of running.
***to make a soup-style gravy, add one more cup of vegetable broth and once cooled, blend it to a fine, creamy texture.
Make it heart healthy