Since I began my love affair with the white broccoli, I’ve been dying to try cauliflower mashed potatoes, and, with all my leftover stew from yesterday, today seems like the perfect day. I read through a gazillion versions of the dish before discovering this highly rated recipe from The Food Network.

The recipe needed to be veganized, however, because it contains cheese, cream cheese, and butter. I also wanted to include some potatoes as well (though I’m not really sure why….must be my Irish blood). Anyway, here we go…

Rosemary-Garlic Mashed Cauliflower & Potatoes

Ingredients

• 1.5 lbs. cauliflower florets
• 1.5 lbs. peeled, cubed russet potatoes
• enough vegetable broth to cover the potatoes & cauliflower
• 1/2 cup savoury cashew cream
• 2 tsp minced garlic
• 2-4 sprigs fresh rosemary
• 1 tsp Better Than Bouillon vegetable paste
• 1-2 tsp freshly ground black pepper
• fresh chives for garnish

Directions

Peel and cut the potatoes into small pieces, place in a large pot, and cover vegetable broth. After about ten minutes, add the cauliflower to the potatoes, cover, bring broth to a boil and check for done-ness after six more minutes or so (you may end up having to add more broth). Drain and add the potatoes/cauliflower back to the pot to dry (this step is essential: you do not want watery mash!).

Once dry, remove from heat and place in food processor. Add the rest of the ingredients and pulse until desired consistency is reached (you may have to scrape down the sides a bit).

This is SO good!! Like a lighter-textured version of mashed potatoes. Also, if you cook the potatoes and cauliflower in the kitchen-scrap vegetable broth, you can reuse the broth (just be sure to strain it again because the potatoes will have left a bit of a sludge at the bottom).

I lined a bowl with a thin layer of the cauliflower/potato and then scooped a little of yesterday’s stew into the centre, and it was very good, indeed!!

This version would work very well on my lentil shepherd’s pie as well, I think!