Archive for March 12th, 2010

A Lighter Mash


Cauliflower and Potato Mash with Roasted Garlic


1/2 head cauliflower, broken into bite-sized florets

3-4 cups potatoes, cut into large cubes [You basically want twice the amount of potato as cauliflower.]

8 cloves roasted garlic [Just wrap in foil with a drizzle of olive oil and roast at 400 degrees for 45 minutes.]

Earth Balance vegan margarine

non-dairy creamer

2 tsp horseradish

a couple of pinches of freshly-grated nutmeg

sea salt

freshly-cracked black pepper


Steam cauliflower until fork tender and transfer to a bowl of ice water;  set aside.  Cover potatoes by an inch with cold water in a pot and bring to a boil.  Cook until fork-tender.  Add the cauliflower to the pot with the potatoes.  When the water regains a boil and the cauliflower is reheated, drain into a colander.  Return to the pot and let the heat evaporate some of the residual water.  Add the roasted garlic, nutmeg, horseradish, margarine and creamer. [I used 1 T margarine and 2 T creamer.  The amounts will depend upon the consistency of your own mash so I would add the creamer last, and a bit at a time,  to determine how much you need for your preparation.  You will need much less creamer than in traditional potatoes because the cauliflower has a higher water content.  If you like a richer mash then use more margarine.]  Mash until you reach a desired consistency. Season with salt and pepper.  Garnish with freshly chopped parsley and a pool of mushroom gravy.

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