This recipe takes me back to the fine dining experiences of my childhood and adolescence…
Imagine you’re in a French chateau high in the Rocky Mountains near your most favorite, treasured ski slopes.
It’s winter time, and you’ve skied hard every day of your Christmas holiday vacation.
The magic of live piano music flows through your body.
A hot fire crackles, warming you from the chill of the pristine, white snow outside.
The smells of traditional, uplifted French cuisine waft from an elegant, open kitchen with copper pots and chefs dressed in white.
You are treated like the celebrity princess that you know you are.
Back in these times, I ordered a dish that was not even on the menu…a dish that eventually made its way into the executive chef and owner’s recipe book…a dish that was named after me…Taylor Ann’s Lobster Mashed Potatoes!
Fast forward more than a decade, and here I am: a raw vegan chef and super health conscious individual.
I don’t eat cooked potatoes…let alone butter, heavy cream, and lobster.
But I DO cherish the memories of enjoying such rich food in an incredible environment.
And I HAVE re-created a dish that comforts me without crossing the food boundaries that keep me healthy, happy, and vibrant.
Friends, here we have Truffle Mashed Cauliflower.
If you don’t like Truffles…or you don’t eat salt…or you don’t want to spend $10+ on a little jar of salt, leave out the truffles.
But if you do want to indulge a little…oh, please do give it a try…and ENJOY it wholeheartedly. I use this brand.
May your mind and heart rest in whatever magical scene you want to transport yourself to.
Here’s the recipe!
- 1 large head cauliflower, cut into florets, soaked in hot water for 1-3 minutes
- 1/2 lemon, juiced
- 1/4 yellow onion
- 3 cloves garlic
- 1/2 cup nutritional yeast
- 2 heaping tbsp tahini
- 1/4 tsp each garlic and onion powder
- 1/2 cup hot water
- 1/4 cup parsley leaves, chopped
- black pepper and truffle salt, to taste
- Blend all of the ingredients except parsley, truffle salt, and pepper in a high speed blender until smooth and warm.
- Place in mixing bowl. Toss with chopped parsley. Top with truffle salt and fresh pepper.
Vata – This recipe rocks for you! Seriously, try it. Since it’s warm and blended, it will be easier to digest for you. Pungent garlic, onion, and black pepper will stoke the digestive fire; sour lemon balances Vata; parsley and salt soothe Vata; and best of all, tahini offers healthy, nourishing fats. Go for it!
Pitta – The cauliflower and parsley totally work. Warm temperature can also work, as long as it’s not too hot. Watch the black pepper, garlic, and onion. Substitute green onion if needed. If tahini doesn’t work for you, choose sunflower seeds. See how you respond to the truffle salt, and use just a touch to get the amazing aroma and flavor.
Kapha – A warm cauliflower-based dish makes an excellent dinner for you! Reduce tahini if needed to lower the fat content. You may want to substitute sunflower seeds if sesame doesn’t work for you. Be mindful of the truffle salt, and use just a touch to get the amazing aroma and flavor.
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