A deliciously creamy Mashed Cauliflower recipe with a paleo vegan sauce. Perfect for the holiday season.
Preheat the oven to 375F and line a baking sheet with tin foil.
Toss the cauliflower in olive oil and sea salt, and spread onto the pan to roast for 35-40 minutes.
Remove from the oven and let cool for 10 minutes before placing into a food processor.
Place the cauliflower into the food processor and add in the coconut milk.
Set the settings to food chop and puree until slightly smooth, but still with some chunks of cauliflower.
Scoop the cauliflower into a bowl and set aside.
Make sure that you sauté the mushrooms before beginning.
In a medium saucepan, heat the vegan butter until melted on medium heat.
Add in the minced garlic, rosemary, and thyme, and sauté until fragrant and the garlic is slightly browned.
Reduce the heat to simmer and pour in the vegetable broth, coconut aminos, and coconut milk until well combined.
Add in the cassava flour and stir until dissolved. Then add in the mushrooms and let the sauce cook for 5-7 minutes on low so that the flavors marinate.
Using a blender, pour the gravy into the blender, then place the lid on.
Set the settings to medium and pulse until smooth.
Pour the gravy into a gravy boat and serve.