I’m writing this post today looking out at a beautiful blue sky and trees that are turning golden. Autumn has FULLY hit in Canada and (despite the lack of warmth) people seem surprisingly happy about it! I’ll admit I’d gratefully accept a holiday to somewhere warm right now but that aside, Autumn has its charms. The best of which is the excuse to live off indulgent comfort food like these Cauliflower Mashed Potatoes! (You can find more potato recipes here.)
I love nothing more than making cosy meals when it’s cold outside. There’s something so soul-nourishing about a simple bowl of mashed potatoes. They require minimal preparation and fuss, and therefore make the perfect accompaniment to any meal. (And, let’s be honest – they make a great meal on their own! Add a little seasoning and some sautéed mushrooms and you’re good to go.) Plus, this mash is extra special because it’s mixed with cauliflower. So, not only are you enjoying some seriously indulgent comfort food, but you’re also getting a good dose of veggies and vitamin C. Win!
Cauliflower Mashed Potatoes – A Note on Ingredients
When it comes to making these Cauliflower Mashed Potatoes, choosing the right spuds is key. You want to avoid using new, fingerling or baby potatoes. Instead, go for baking potatoes, russets or Yukon golds. These are higher in starch and have a smoother, fluffier texture, which will give you a more flavour-packed mash.
One tip for the cauliflower: make sure you use only the florets and not the stalk. The cauliflower stalk is really difficult to mash (I know from experience) and you’ll end up with a lot of fibre in your mash if you use it. I suggest saving the stalks for soup, stews or broths to avoid wastage. One thing I like to do is chop the stalks up finely and throw them into my Easy Eggplant & Chickpea Stew as an added extra. It works really well! (If you’re looking for more ideas on avoiding food waste in recipes like this, I recommend Max La Manna’s instagram account for inspiration.)
Cauliflower Mashed Potatoes (vegan & gluten-free)
- 3 medium russet potatoes, peeled
- 2 cups small cauliflower florets
- 2 cloves garlic, crushed
- ⅓ cup olive oil
- ½ tsp Dijon mustard (optional)
- Sea salt & Black Pepper
- Cut the peeled potatoes into 2cm cubes.
- Boil in a saucepan for 5 minutes, then add the cauliflower florets and boil for a further 5-10 minutes until the potatoes and cauliflower are tender and cooked.
- Drain the water out of the saucepan, and then add the garlic, olive oil and mustard to the vegetables.
- Add salt and pepper to taste, then mash the potatoes/cauliflower mixture with a potato ricer until smooth (about 5 minutes).
- Serve with your favourite main dish and gravy (or eat on their own!), and enjoy.