Super simple gluten-free, vegan and oil-free holiday side dish that’s loaded with healthy vitamins and ample flavor. You only need about 30 minutes to whip this together!
The holiday season is upon us and I’m so behind in sharing content for Thanksgiving, it’s embarrassing. But better late than never. This year I’m keeping it pretty simple with sides and thought maybe some of you could appreciate some more simplistic recipes if you too are short on time of not feeling your best. As much as I love to cook, being pregnant has really shifted my energy supply. So instead of getting burnt out and frustrated, I’m sticking to easy to make side dishes.
Today and tomorrow I’ll be posting two of my go-to side dishes that are super healthy but still comfort-filled and quick to make. I love all of the veggies for the holiday season! Hopefully you do too.
This cauliflower purée is very similar to mashed potatoes but it has a lighter texture and won’t be too heavy on your digestive system. It’s so easy to get loaded up on all the yummy foods this time of year but I promise you a few healthier side substitutions will make your stomach much happier – without sacrificing any of the flavor or comfort. You can even top it with your favorite mashed potato fixings. I personally love adding chives and extra coconut bac’n! Don’t forget to make a big batch of the sunflower seed parmesan to sprinkle on top as well!
Vegan Garlic Parmesan Cauliflower Purée
Yield 4 servings
- 1 large Cauliflower, cut into florets
- ⅓ cup Sunflower Seed Parmesan
- 2-3 cloves Garlic, minced
- Salt & Pepper, to taste
- Scallions, to top
- Place a steamer basket into a saucepan or large pot and fill with water to just below the bottom of the steamer.
- Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes. You want it to be easy to pierce with a fork.
- Meanwhile, heat a small skillet over medium low and cook garlic until softened, about 2-3 minutes. Remove from heat.
- Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, blending until creamy. Blend in garlic, sunflower seed parm, salt and black pepper to taste.
- Serve immediately and enjoy topped with extra seasonings, coconut bac'n and/or more parmesan.
It’s very important to note the cauliflower needs to be steamed and not boiled or baked. Steaming yields the right consistency without excess moisture.