Eggplant with Cauliflower Mash and Asparagus Recipe
by Analiese Trimber
- Cutting board
- Baking sheet
- 1 large Eggplant
- 1 bunch Asparagus
- 2 ½ tbsp Unsweetened coconut creamer
- 12 oz Frozen riced cauliflower
- 1 ½ tbsp Gluten-free Worcestershire sauce
- 5 tbsp Olive oil
- ¼ tsp Garlic powder
- 1 tsp Salt
- 1 tsp Pepper
1Slice top of eggplant, peel skin and chop eggplant into 1-inch cubes.·Preheat oven to 400°F.
2Place eggplant on baking sheet and toss with 1/4 tsp salt, 1/4 tsp pepper, Worcestershire, and 1 tbsp olive oil.·Roast eggplant for 15-20 minutes. Flip over and bake for 10-15 more minutes or until golden brown.
3Toss asparagus with 1/4 tsp salt, 1/4 tsp pepper, and 1 tbsp olive oil.·Add to a separate baking sheet and roast for 15 minutes or until tender when pierced with a fork.
4Prepare cauliflower rice to package instructions.
5Transfer cauliflower, coconut creamer, 1/2 tsp salt, 1/4 tsp pepper, garlic powder, and 3 tbsp olive oil to a blender and blend until smooth.·Serve with asparagus and eggplant.
Every Steakhouse’s Popular Dish, But Vegan
Through my experience hopping around restaurants with my family, I can tell you that one of the most popular combinations you can find at many steakhouses is your choice of cut with asparagus and mashed potatoes. I consider these three items to be the “trifecta,” and I constantly find myself craving this exact dish.
I’ve definitely replicated this in my home kitchen multiple times, but I decided to mix it up and create a vegan, paleo, and keto-friendly version! To achieve this, I decided to use eggplant as the main “protein,” and toss it with gluten-free Worcestershire sauce before roasting. Worcestershire is extremely common in marinades for red meat, so it made sense to include when trying to mimic a meat-like flavor.
The asparagus can obviously stay the same in this recipe, but I decided to roast it instead of blanch it as some steakhouses do. Last but not least I made a cauliflower mash instead of mashed potatoes. I am typically a purist when it comes to mashed potatoes, but this cauliflower mash is actually amazing. This side dish is usually laden with butter, but I decided to opt for quality extra virgin olive oil to achieve a buttery taste. I blended olive oil, coconut creamer, salt, pepper, and garlic powder with some pre-riced cauliflower, making this component very easy to recreate.
The eggplant, asparagus, and cauliflower mash go so great together, you won’t miss the meat! Perfect for meal prepping, and each serving has 11g net carbs! The perfect accompaniment to our vegan delivery plan.