Use a knife and remove corn kernels from cob. Set aside. Peel potatoes and cut into smaller pieces. Add potatoes to a large pot filled with water and a pinch of salt. Cover and cook until potatoes soften. Remove from heat and drain. Cut cauliflower into smaller pieces. Whisk together wet & dry batter (for wet batter: chickpea flour, non dairy plain milk, 1 tbsp apple cider vinegar, poultry seasoning, all-purpose seasoning, paprika, parsley, white pepper, garlic powder, onion powder to taste; for dry batter: spelt flour or flour of your choice, cornstarch, plain panko). Dip cauliflower pieces into wet than dry batter. Place coated cauliflower into a heated skillet coated with oil. Fry on all sides until golden. Remove from heat and let cool. Add potatoes to a large mixing bowl along with butter, cashew cream (blend soaked raw cashews with non dairy milk to create a heavy cream, or sub with Silk vegan heavy cream), and seasonings (garlic powder, onion powder, dried parsley, salt & pepper to taste). Mix together with a hand mixer until smooth and creamy. Add vegan butter to a heated non-stick skillet. Whisk in spelt flour until thick. Slowly whisk in vegetable broth to create a gravy. Add Better Than Bouillon vegetable base and seasonings (garlic powder, onion powder, dried parsley, salt & pepper to taste). Whisk together until smooth. Assemble your bowl starting with mashed potatoes, followed by gravy, cauliflower, more gravy, vegan cheese, and chives. Enjoy 🤌🏾
