Saffron cauliflower purée
2 heads cauliflower, stems and leaves removed
½ cup soy milk
1 Tbsp. vegan margarine, such as Earth Balance Vegan Buttery Sticks
2 pinches saffron threads
¼ tsp. kosher salt
¼ tsp. white pepper
¼ tsp. garlic powder
• Cut the cauliflower into 1-inch florets.
• Add 1 inch water to a large pot. Put the cauliflower florets in a steamer basket and set it in the pot. Bring the water to a boil, reduce the heat to a simmer and steam until the cauliflower is very tender, about 20 minutes. (Alternatively, place the florets in a dish filled with ½ cup water, cover and microwave 5 to 8 minutes, until tender.)
• Meanwhile, in a small pot over medium-low heat, warm the soy milk, margarine, saffron, salt, white pepper and garlic powder until just below boiling. Remove the soy milk mixture from the heat and set aside.
• Drain the water from the cauliflower and transfer the cauliflower to a food processor. Pulse until finely chopped. With the food processor running, pour the warmed milk mixture into the bowl of the food processor, and purée until smooth. Adjust seasonings to taste.