Cauliflower Mash
This is not a sub for mashed potatoes because this peppery velvety mash is way better.
Ingredients:
1 head cauliflower, chunked into large cubes (about 2-3")
1 russet potato scrubbed and chunked into about 2" cubes
3/4t white pepper (white. NOT black pepper)
1/2-1t salt (to taste); plus 1/8c salt for cooking water
1/8 c olive oil
1T lemon juice
1/8c-1/4c cooking liquid
Directions:
1. Fill a large pot (about 6-8qt capacity) with water plus 1/8c salt, leaving room for volume when you add the cauliflower and potato. Bring to a boil. Add the cut cauliflower and potato and cook till the potato chunks are fork-tender (about 10-15 minutes). Drain, but save some of the cooking liquid.
2. Put cauliflower and potato plus a few tablespoons of the reserved cooking water in a large capacity food processor and begin processing. Slowly add the olive oil, lemon juice, salt, and white pepper. If too thick, add a bit more of the cooking water (see below picture for consistency illustration).
Makes about 8 1-cup servings.
This is not a sub for mashed potatoes because this peppery velvety mash is way better.
Ingredients:
1 head cauliflower, chunked into large cubes (about 2-3")
1 russet potato scrubbed and chunked into about 2" cubes
3/4t white pepper (white. NOT black pepper)
1/2-1t salt (to taste); plus 1/8c salt for cooking water
1/8 c olive oil
1T lemon juice
1/8c-1/4c cooking liquid
Directions:
1. Fill a large pot (about 6-8qt capacity) with water plus 1/8c salt, leaving room for volume when you add the cauliflower and potato. Bring to a boil. Add the cut cauliflower and potato and cook till the potato chunks are fork-tender (about 10-15 minutes). Drain, but save some of the cooking liquid.
2. Put cauliflower and potato plus a few tablespoons of the reserved cooking water in a large capacity food processor and begin processing. Slowly add the olive oil, lemon juice, salt, and white pepper. If too thick, add a bit more of the cooking water (see below picture for consistency illustration).
Makes about 8 1-cup servings.
| Nutrition Facts | |
|---|---|
| Servings 8.0 | |
| Amount Per Serving | |
| calories 92 | |
| % Daily Value * | |
| Total Fat 7 g | 11 % |
| Saturated Fat 1 g | 5 % |
| Monounsaturated Fat 5 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 22 mg | 1 % |
| Potassium 295 mg | 8 % |
| Total Carbohydrate 5 g | 2 % |
| Dietary Fiber 2 g | 8 % |
| Sugars 2 g | |
| Protein 2 g | 4 % |
| Vitamin A | 0 % |
| Vitamin C | 61 % |
| Calcium | 2 % |
| Iron | 3 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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