Mashed Cauliflower w/ Balsamic Glazed Beets (Vegan) (Gluten Free)

This impressive and colorful meal is so simple and totally irresistible! A deliciously seasoned cauliflower, onion and coconut milk puree, topped with balsamic glazed roasted beets. Very low sodium and low fat. Dairy/wheat/meat free.

1 head cauliflower, cut into about 12 pieces.
2 cups water
1 can coconut milk (I use Aroy-D)
1 onion, chopped
3 cloves garlic, minced
1/2 tsp mustard seed powder
1/4 tsp curry
1/4 tsp paprika
1/2 tsp salt
4 beets
1 cup balsamic vinegar, reduced to about 1/2 cup

Thoroughly wash the beets, and trim off tops and bottoms, and cut into quarters. Toss in the balsamic reduction and bake covered at 350F for about 45 mins.

In a wok or deep sauce pan, Sautee the onions until soft, add the garlic. Add the curry and mustard seed powder Add the water and coconut milk. Bring to a boil and add the cauliflower. Cook until tender, about 15 mins. Add the salt and paprika. Transfer to processor or blender and blend until smooth. 

Serve beets on top of cauliflower. Garnish with parsley if desired.