Cauliflower mashed potatoes

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Add vegetables to your mashed potatoes for extra flavor and texture.

Add vegetables to your mashed potatoes for extra flavor and texture.

The next time you’re asked to bring a side dish to a potluck supper — or anytime your menu calls for mashed potatoes — you may wish to add a bit of punch to your dish by throwing in some fresh veggies.

This mashed potato recipe is inspired by the colorful varieties of cauliflower that are now becoming readily available. The purple color comes from an antioxidant called anthocyanin, which is also found in red cabbage and red wine. The flavor is said to be milder and sweeter than that of white cauliflower. And it’s rich in Vitamin C.

Use colorful purple, green or orange cauliflower for contrast.

Use colorful purple, green or orange cauliflower for contrast.

Break cauliflower into small florets.

Break cauliflower into small florets.

Choose a color that sets off your dish and contrasts with the other vegetables. Here, a bit of purple cauliflower contrasts with the white potatoes. But you could also use the green or yellow varieties — perhaps offset by a bit of red bell pepper.

Rio de Parras cauliflower.

Colorful cauliflower from Rio de Parras Organics.

Cauliflower can also be mashed and/or pureed to substitute entirely for the potatoes.

In this recipe, the bits of cauliflower, carrots and parsley punch up the flavor and teture without interfering with the mouthfeel and comfort of good ol’ mashed potatoes. Use gravies and sauces just as you would with plain mashed potatoes.

Try bringing it to a picnic instead of potato salad.

Cauliflower mashed potatoes.

Cauliflower mashed potatoes.

Cauliflower Mashed Potatoes

Serves 8

Ingredients:
2 large russet potatoes
1/2 head cauliflower
3/4 cup shredded carrot
2 tablespoons minced parsley
1/4 cup plant-based margarine
1/3 cup plant-based milk
salt and pepper to taste

Instructions:

Peel potatoes and cut into chunks. Break up half a head of cauliflower into small florets. Cut most of the stalk off and cut between
the smaller stems to create tiny florets from the larger pieces.

Boil potatoes in large pot for about 15 minutes, or until a fork easily penetrates the potatoes. Don’t cook so long the potatoes
begin to fall apart. Drain potatoes and mash up chunks while they’re hot.

Add margarine to potatoes, along with salt and pepper. Using a hand mixer, whip potatoes while adding milk. Whip until fluffy.

Boil cauliflower in about 2 cups of water, or enough to cover the vegetables in a medium saucepan. Boil for about 10-15 minutes,
or until florets are soft. Drain.

Grate a carrot and measure out 3/4 cup. Add carrots, minced parsley and cauliflower to mashed potatoes. Fold vegetables in
gently.

Garnish with parsley and tomatoes, as desired.

Kristi Garrett

Kristi Garrett is the Publisher, Editor and Chief Veggie Enthusiast of Little Green Wheelbarrow. After 16 years in journalism and corporate communications, she figures it's time to get some dirt under her nails.