This cauliflower mashed potatoes recipe comes to us from Diane Brown, author of The Seduction Cookbook: Culinary Creations For Lovers. Diane, who knows a thing or two about eating to feel, look and be your most sexy comments, “Subbing mashed cauliflower for mashed potatoes is a trend, and for all of the right reasons. When compared with potato, cauliflower has fewer carbohydrates, more fiber and is rich with vitamins C and K.”
When cauliflower and potato mash is the compromise
Cauliflower gets some huge pluses from those of us who understand nutrition but when we’re trying to impress a potato lover, or – even harder – please a family? Cauliflower generally isn’t going to make the grade. Enter the easy cauliflower mashed potatoes. As Diane explains, “In an attempt to meet in the middle with my family, I started making a half and half potato mash. And that won the whole family over.”
Keeping your cauliflower mashed potatoes healthy
Diane likes to keep her mash light. So you’ll notice that the recipe calls for a combination of olive oil and chicken stock instead of butter and milk. If you prefer the butter and milk version, you can make these substitutions, just remember that they’re adding cholesterol. You can also dress them up with chives or scallions. You might be surprised to learn that chives contain minerals including calcium and they may include a compound that may help to lower cholesterol.
To make your cauliflower mashed potatoes vegan
Another simple variation for this cauliflower mash recipe is to use vegetable stock or your preferred nut milk in place of the chicken stock for a vegan mashed cauliflower dish. (We like hemp milk in our mash.) Just use a one-to-one substitution and balance the seasoning before serving.
Cauliflower Mashed Potatoes
- 1 head cauliflower stem removed, broken into florets
- 2 bay leaves
- 1 large russet potato peeled and cut into equally-sized chunks
- 1/2 c of homemade chicken stock or a good quality, low sodium boxed broth
- 2 tbsp olive oil
- Kosher salt and freshly ground pepper
- Fill a large stock pot with water and a generous pinch of salt. Add the cauliflower and bay leaves, and bring to a boil, then reduce to a simmer.
- Cook the cauliflower until slightly tender, then add the potatoes in with the cauliflower, and cook until the potatoes are tender to the probe of a fork.
- Drain the cauliflower and potatoes in a colander, shaking off the excess water.
- Pass the cauliflower potato mixture through a ricer or food mill, squeezing the mixture back into the hot stock pot to help steam away any excess moisture.
- Discard the bay leaves.
- Add the chicken stock and olive oil, then season with salt and pepper, tasting to adjust the seasoning.
If you like these Cauliflower Mashed Potatoes, check out more of Diane’s recipes at The Family Farm Box.
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