Mock Mashed Potato with crispy onions and shallots

Mock Mashed Potato with crispy onions and shallots

Mock Mashed Potato with crispy onions and shallots

45 minutes

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Details
  • Serving Size:   10
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   7 Points
Cuisine
  • side dish
Comments
Ingredients
  • 2/3 cup arrowroot starch
  • 2 large cauliflower, stems removed, cut into large florets
  • 1 teaspoon maldon sea salt or fleur de sel
  • about 2/3 liter grape seed oil for frying
  • 3 dashes ground nutmeg
  • 1 tablespoon kosher salt
  • 1 small onion, cut in half then thinly sliced crosswise
  • 1/3 cup white rice flour
  • 2 shallots, thinly sliced
  • 4 tablespoons earth balance soy margarine
  • 1/2 cup sparkling water plus 2-3 tablespoons
  • 1/4 cup unsweetened coconut yogurt
Instructions

Steam all the cauliflower florets until very soft.

Transfer to a bowl, or your drained bottom of your steamer pot.Mash with a potato masher or a held held immersion blender, until smooth.

Add earth balance, combine well.

Add coconut yogurt, combine well.

Transfer to a baking dish.For the onions:In a deep saucepan, fitted with a candy thermometer, add grape seed oil turn heat to high and wait for the oil to reach 360 degrees FMeanwhile, prepare tempura.In a small bowl combine white rice flour, arrowroot, sparkling water and kosher salt. Stir well.

Add more flour or sparkling water if needed.Note: It should be the consistency of a thin batter.

Add shallots and onions to the tempura, coat the slices well, by hand, before frying.When the oil reaches 360 degrees F add as many slices as you can without crowding or layering the slices in the oil.Note: You will see the temperature drop dramatically. Thats fine.Wait until the temperatures reaches 350 degrees F before each batch.Note: Before frying each batch, stir again to coat onions well, tempura does settle to the bottom of the bowl.Each batch takes about 3-4 minutes, or until golden brown.

Let the oil drip off the strainer, then remove complete batch with a mesh strainer.When all onions have been fried place on top of the cauliflower mash.

Sprinkle maldon, fleur de sel or kosher salt across onions before serving.

Serve hot.

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