I cracked my first iPhone screen yesterday. It made me sad. That is a first world problem, I know, and nothing that a little creamy cauliflower cannot fix.
When life gets a little jagged in parts, keep your head up. Toss in some cream. You’ll be golden. Then praise the sun you have a house. And food. And life.
One of my coworkers the other day told me about a practice he once did where you count how long it takes you to have six negative thoughts. He said it was surprising how early on the morning he would hit that limit.
It’s a practice I want to start doing – because while I feel like I’m a pretty positive person, I know there are a lot of areas surrounding this in which I could use work. Like appreciating the positive side of things I don’t always love. 2015. Cheers.
Now onto the recipe already…
Mashed potatoes are a childhood favorite of mine. I mean, who doesn’t love mashed potatoes and gravy? This version uses cauliflower to lighten up the dish, and adds roasted garlic and fresh dill, so that no gravy is even needed. It’s packed with flavor, and every bit as creamy, if not more, than your standard mashed potato recipe.
If you’re ringing in the New Year on a light note, but still want a touch of creamy comfort, know that you can do both. Think positive, and know that this recipe is proof.
- 1 med.-lg. head of cauliflower, chopped
- 6 med.-lg. cloves of garlic, chopped
- Olive oil, to toss
- 4 lbs. yukon gold potatoes, chopped, water salted
- 1 stick of butter or vegan substitute
- 1 - 1 1/2 cups of unsweetened almond milk
- 1 1/2 tsp. salt
- Ground black pepper, to taste
- 1/4 cup dill (1/2 pkg.), chopped
- Preheat oven to 400F. Line large baking sheet with parchment paper. Add cauliflower and garlic, and toss with olive oil to lightly coat. Season with ground black pepper. Bake 20-30 minutes, until cauliflower begins to soften.
- Meanwhile, bring a large pot of water with a pinch of salt to a boil. Add potatoes, and cook 15-18 minutes, or until potatoes are fork tender. Remove from heat and drain.
- Add cauliflower to a food processor with 1/2 cup of almond milk. Puree until smooth. Transfer to a bowl. Add potatoes, along with the butter and salt. Use a masher, adding the remaining almond milk a little at a time. Mash until just smooth, trying not to over-process. Stir in chopped dill. Adjust salt, if needed. Season with pepper. Serve.