Pre-order your Easter Feast
From juicy smoked ham and savoury sides to decadent desserts, there’s something for everyone to enjoy! Pre-order by April 15.
CAULIFLOWER AND POTATO MASH
Change up your regular Sunday night mash by making cauliflower the star of the show. For a special presentation, garnish this creamy side dish with a sprinkle of paprika and some fresh microgreens.
Yield: Serves 4.
July 02, 2019
CAULIFLOWER AND POTATO MASH
Ingredients
- 4 cups cauliflower florets
- 2 cups cubed peeled russet potatoes
- 1 clove garlic, peeled
- 1/4 cup hot milk
- 1 tbsp salted butter
- 1/2 tsp salt
- 1/8 tsp freshly ground pepper
- 1/8 tsp nutmeg
Directions
- Cook cauliflower and potatoes in boiling salted water until tender, about 15 minutes; drain.
- Place cauliflower, potatoes, garlic, hot milk, butter, salt, pepper and nutmeg in a food processor. Process, using an on/off motion, just until mixture is smooth. Do not overprocess. May be prepared in advance and left to stand for up to 1 hour.
- Reheat, covered, in a microwave-safe container in a microwave oven on medium just until heated through.
Nutritional analysis per serving:
121 calories, 3.6 g fat, 4.2 g protein, 19.9 g carbohydrate, 3.2 g fibre, 357 mg sodium