Sunday, February 10, 2008

Potato Cauliflower Mash

OK, I admit that the picture for this is pretty weird (and so is the name), but it is really tasty. Let's face it: potatoes and cauliflower are friends. Combine these two with onions and garlic and you have a delicious combination that comforts you from head to toe. Not only that, the boys love it.


INGREDIENTS
- 3 yukon gold potatoes, peeled and diced
- 3 sweet potatoes, peeled and diced
- 1 large onion, diced
- 1 head of cauliflower, cut into florets
- 2 cloves garlic
- dollop of margarine
- salt to taste

METHOD:
1. Place potatoes, onion, cauliflower, and garlic in a large pot and fill with enough water to almost cover the veggies. Bring to boiling and simmer for 20 mins, until all veggies are soft. Drain well.
2. Mash veggies well with margarine and salt. I use a electric beater to really blend it all well. Serve.

4 comments:

the vegan blog tracker said...

Wow, that recipe is easy enough! My style. :-)

arthursmommy said...

Mashed cauliflower and potatoes are great. Here is a cauliflower soup recipe I created. I wanted to share. We had an abundance of cauliflower from Arthur's Nana's garden. Enjoy. Just adjust the cayenned and red pepper flakes to your liking.

Curried Cauliflower Soup

2 tbs olive oil
4 cloves garlic, minced
1 small onion, chopped
1 tsp ground pepper
1 tsp salt
1 tsp coriander
1 tsp tumeric
1 tsp garam masala
1 tsp red pepper flakes
1 tsp cayenne pepper
2 tbs curry powder
6 cups vegetable broth (no salt)
1 cup lite coconut milk
1 large cauliflower, cut into big chunks (you can use the whole cauliflower, it is completely edible)
2 carrots, sliced
2 medium yukon gold potatoes, peeled and diced

Saute garlic and onion in olive oil until soft. Stir in spices until mixture is coated. Add vegetable broth and coconut milk. Stir. Add veggies. Bring to a full boil. Cover and simmer for 45 minutes or until veggies are soft. Stirring occasionally. Let soup cool slightly. Transfer to a blender. Puree. Be careful when blending hot foods, the lid will shoot off of the blender. Once soup is blended. Transfer back to pot. Stir. Ladle into bowls. Serve with a crusty bread. As with any soup, it is much tastier the next day, once it has set over night.

Have a great week.

Krys

Pleasantly Plump Vegan said...

sounds very, very good!

yasmin said...

I just tried this yesterday, leaving out the sweet potatoes because I didn't have any - it was great! A very good use of cauliflower I didn't know what to do with. And so easy and with a minimal amount of ingredients, both big pluses.