Hey there, fellow food adventurers!
Get ready to dive into a flavor explosion with this recipe for Vegan Cauliflower Mash with Balsamic Beets! I know, I know, the weather can't make up its mind, but that's no reason to delay this delightful dish. It's the perfect blend of cozy and vibrant, no matter what the sky is doing!
Picture this: tender, roasted beets, glistening with a tangy-sweet balsamic glaze, nestled on a bed of the creamiest, dreamiest cauliflower mash you've ever tasted. Sounds good? Well it gets better! We're taking inspiration from the Greek classic skordalia, but we're adding our own healthy, vegan twist, all whilst ensuring its bursting with flavour and texture.
The Magic of Roasting
Let's talk roasting! I'm a huge fan, and I believe roasting the cauliflower brings out its hidden sweetness. We're talking golden-brown edges and nutty flavors that will take your mash to a whole new level. And those beets? Roasting them concentrates their natural sweetness and makes them melt-in-your-mouth tender. If you're feeling adventurous, pop a whole head of garlic in with them, the flavour is wonderful, just make sure its wrapped in foil and drizzled with oil.
The Creamy Dream
The secret to this mash isn't cream – it's walnuts! Or, more specifically, roasted walnut butter. It's so easy to make, and adds a rich, nutty depth that's simply divine. Plus, a splash of almond milk, lemon juice, and a touch of seasoning, and you've got a cloud of creamy, garlicky perfection.
The Balsamic Kiss
The final touch? A drizzle of homemade balsamic glaze. It’s so easy to make, that you’ll never buy the shop bought version again. That tangy-sweet flavour will balance out the creaminess of the mash and the earthiness of the beets.
Make it a Meal!
This dish is fab on its own but if you’re feeling like a fuller meal, add some crusty bread or crackers, Kalamata olives, and a big green salad on the side. This dish is great served warm, cold or at room temperature, so it’s a great option to take to a pot luck or picnic.
Ready to Get Cooking?
Let’s get to it, this is so worth it and it’s so simple to make!
Recipe: Vegan Cauliflower Mash with Balsamic Beets
Prep time: 30 minutes Cook time: 30 minutes
Serves: 2-4
Ingredients
- 450g cauliflower florets (about 1 medium head)
- 1-2 tbsp olive oil
- 1 head of garlic
- 450g raw beetroot
- ½ tsp salt, plus more to taste
- 120ml almond milk
- 60ml roasted walnut butter (see instructions below, or shop-bought)
- 30ml lemon juice or apple cider vinegar
- Black pepper to taste
- ½ tsp ground cumin (optional)
- 2 tbsp balsamic glaze (see instructions below, or shop-bought)
- Roasted walnuts, for garnish
- Fresh thyme leaves, for garnish
For the Walnut Butter (if making from scratch)
- 200g walnuts
For the Balsamic Glaze (if making from scratch)
- 4 tbsp balsamic vinegar
- 2 tbsp maple syrup or sugar, to taste
Instructions
- Preheat your oven to 200°C (390°F). Get a large baking tray, you don’t want to overcrowd it, if it’s too small, roast in batches.
- Toss cauliflower florets with 2 tsp of olive oil. Arrange on one side of the baking tray, cut side down.
- Cut the top off the garlic head, drizzle with olive oil, and wrap in foil. Place on the same tray.
- Peel and cut the beetroots into wedges. Toss with 1 tbsp olive oil and salt. Arrange on the other side of the tray.
- Roast for 25-30 minutes, flipping everything halfway through. The cauliflower should be slightly charred on one side.
- Place roasted cauliflower, almond milk, walnut butter, lemon juice, roasted garlic cloves (squeeze them out of their skin) and seasoning into a blender. Blend until super smooth, scraping down sides as needed. Add more walnut oil or olive oil for extra smoothness.
- Spread the cauliflower dip on a plate and arrange roasted beets on top. Drizzle with balsamic glaze, sprinkle with walnuts and fresh thyme.
Walnut Butter (makes about 240ml)
- Preheat oven to 180°C (350°F).
- Spread walnuts on a baking sheet and roast for 8 minutes, until golden and fragrant. Cool.
- Process in a food processor until a smooth butter forms. This may take 3 minutes or so. Store in the fridge.
Balsamic Glaze
- Combine balsamic vinegar and maple syrup (or sugar) in a small pot. Heat on low.
- Simmer gently until it reduces to the desired consistency. Remember, it thickens as it cools.
Notes
- If you don't have walnut butter, you can use tahini, but walnut butter is superior.
Get Creative!
This recipe is just the start, feel free to change it around, use different types of nuts, different herbs, spices, whatever makes you happy. Share your creations with me, use the #ChefVeggieVita tag on Instagram. Happy cooking, happy eating!