6 1/2 cup cauliflower florets, about 2 lbs. (medium head)
1 cup chopped onion
1/2 tsp. garlic powder
1 cup unsweetened soymilk (or plant milk of choice)
1/2 tsp. dried thyme
1/8 tsp. fine sea salt
1/8 tsp. freshly ground pepper
pinch freshly ground nutmeg
1 Tbsp. cornstarch
4 cups (about 1/2 lb.) crimini mushrooms, thinly sliced
1/3 cup shallots, finely chopped
2 Tbsp. Bragg Liquid Aminos or reduced-sodium tamari
2 Tbsp. water
2 cups unsweetened soymilk (or other plant milk)
1 tsp. dried thyme
1/4 tsp. freshly ground pepper
1 1/2 Tbsp. sweet rice flour, arrowroot, or cornstarch
2 1/2 Tbsp. water
In a large saute pan, combine onions with 1/4 cup water over high heat. Bring to a boil. Reduce heat to medium. Cook, stirring frequently, until onions are tender and liquid has evaporated, about 10 minutes. Add soymilk, garlic powder, thyme, salt, pepper and nutmeg. Bring soymilk to a simmer. Be careful not to boil.
Dissolve cornstarch with 1 Tbsp. water in a small bowl. Whisk dissolved cornstarch into the onion mixture. Cook about 2 minutes, whisking frequently, until mixture is thick and creamy. Remove from heat. Set aside.
Place a vegetable steamer basket in a saucepan and add water to just below bottom of steamer basket. Over high heat, bring water to a boil. Add cauliflower florets, cover, and steam until tender, about 8 to 10 minutes. (You may need to steam cauliflower in batches, depending on the size of your steamer.) Remove strainer basket. Discard steaming water from the pot.
Place steamed cauliflower back into the empty pot. Add white sauce to the cauliflower. Using a hand masher, sturdy whisk, or immersion blender, mash the cauliflower to desired consistency. Alternatively, blend in food processor fitted with metal blade.
Taste for seasoning, adding more thyme, salt, pepper, or nutmeg, as needed. Serve warm with mushroom gravy.
In a heavy-bottomed saucepan over medium-low heat, sauté the mushrooms, shallots, liquid aminos or tamari, and 2 Tbsp. water, stirring frequently, until mushrooms have released their liquid and the liquid has evaporated, 7-10 minutes.
Add soymilk, thyme, and pepper. Increase heat to medium, bring to simmer, and cook for 10 minutes.
In a small bowl, whisk sweet rice flour, arrowroot, or cornstarch with 2 1/2 Tbsp. water until smooth. Whisk this mixture into mushrooms. Cook, stirring constantly, until mixture thickens and loses any raw starch taste, 2–3 minutes. If mixture becomes too thick, thin with a little more soymilk.
Taste for seasoning, adding more liquid aminos or tamari and/or pepper to taste. Serve warm.