I made sweet #Korean lentils tonight, and I wanted to include Korean or generally #Asian inspired sides. Connoisseurus Veg to the rescue, but with a twist. I was supposed to make Instant Pot mashed cauliflower a few days ago, and I didn't want the food to go to waste. Cauliflower is healthier than potatoes anyway, right? I actually don't know. You tell me.
Some thoughts: I probably could have just done 1/4 cup of the cashew milk, and maybe 1/8 cup gochujang. Still, I enjoyed.
Combined Recipes by Connoisseurus Veg & Diethood| Serves: 4 | Time: 15 min
Ingredients
1 large head #cauliflower, roughly cut into florets
1 1/2 cups veggie broth
1/4 cup gochujang
2 tbsp rice vinegar
2 tbsp coconut aminos
1 tbsp grape seed oil
1 tsp sesame oil
1/2 cup unflavored cashew milk
Instructions
Add broth to the Instant Pot. Then, place steamer basket inside and add the prepared cauliflower to it.
Close the lid and set the valve to sealing. Set on manual setting and cook on high pressure for 3 minutes.
Use the quick release function to release the pressure. Open up the lid half way and let stand 3 minutes.
Drain out all of the liquid and transfer the cauliflower and remaining food processor or blender. You can also use a potato masher or an electric hand mixer and then stir in remaining ingredients.
Divide the mashed cauliflower on separate plates and then ladle the lentils on top or eat it as a true side with some sesame seeds and green onion.
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