Creating delectable dishes from seasonal fall produce is always a pleasure.
But imagine creating a creamy mash from roasted cauliflower, apple, shallots and rosemary leaves, then topping it with the crispy Brussels sprouts, warm cherries, and chopped pistachios.
That’s what makes this vegan Roasted Apple Cauliflower Mash with Brussels Sprouts so delicious.
From cauliflower and apples to brussels sprouts, pistachios and cherries, the delightful blend of colors, textures — and sweet and savory flavors — makes this seasonal dish a mouthwatering treat that appeals to your senses!
Cauliflower is all the rage these days, since it is not only a taste most people can get behind, but because it is a low carb vegetable with a lot of versatility. It also happens to be in season during the fall.
Brussels sprouts are also a fall superfood, and they contain some amazing nutrients, including fiber, folate, vitamin C, vitamin K, and antioxidants.
Fall is also the perfect time to start eating apples if you haven’t been already. They are more flavorful and often more affordable as an added bonus. Try to look for apples that are firm, without bruises.
The delightful blend of colors, textures and flavors makes this vegan Roasted Apple Cauliflower Mash with Brussels Sprouts a very appealing treat!
Vegan Roasted Apple Cauliflower Mash with Brussels Sprouts
Prep time: 10 minutes
Cook time: 25-30 minutes
1 medium cauliflower head, roughly chopped
2 Gala apples, roughly chopped
2 large shallots, roughly chopped
1 T. fresh rosemary leaves, minced
¼ c. extra virgin olive oil, divided
Sea salt and black pepper, to taste
1 lbs. Brussels sprouts, washed, trimmed, and halved
2 garlic cloves, finely minced
1 c. fresh cherries, pitted and roughly chopped
3 T. almond milk
½ c. pistachios, shelled and roughly chopped
Preheat oven to 375°F and line a rimmed baking sheet with a piece of parchment paper or a Silpat® baking mat.
Add the cauliflower, apple, shallots, rosemary leaves, and one tablespoon olive oil to a large bowl.
Season with salt and black pepper, to taste, and toss to combine.
Spread the cauliflower mixture into a uniform single layer onto the prepared baking sheet and place in the pre-heated oven to roast until the cauliflower is fork tender, approximately 25-30 minutes.
Meanwhile, heat a tablespoon of olive oil in a large, high-sided skillet over medium heat.
Add the garlic and cook, stirring frequently, until it becomes fragrant, approximately 30 seconds.
Add the Brussels sprouts and cook, stirring only occasionally, until they become golden brown and crispy, approximately 15-20 minutes.
Add the fresh cherries and cook, stirring frequently, until just heated through, approximately 2 minutes.
Remove from heat and set aside.
Once the cauliflower is done, transfer the roasted veggies on the baking sheet to a large mixing bowl.
Add almond milk and remaining olive oil. season with salt and black pepper, to taste, and mash with a potato masher or blend with an immersion blender until mostly smooth.
Spread the warm cauliflower and apple mash on the bottom of a large serving dish or bowl.
Top with the crispy Brussels sprouts, warm cherries, and chopped pistachios before serving.
What are your favorite ways to prepare cauliflower?
Share your thoughts and comments with us.