by ADMIN on JANUARY 17, 2012
Mashed cauliflower. Let me tell you, it’s not what you imagine… it’s BETTER! In fact, this mashed-potato substitute has so much flavor you may just want to eat the entire pot. Like we did. (Shh).
The addition of butternut squash to this recipe makes it creamier and brings a hint of sweetness. The recipe is balanced out with some dill, bouillon and garlic. You’ll never go back to plain potatoes again!
PS – I apologize for the yellowy picture… I was so excited to eat this that I neglected to break out my picture light! Cauliflower Butternut Squash MASH Prep time: 10 mins Cook time: 13 mins Total time: 23 mins Serves: 3-4 Creamy dilled cauliflower mash
1 head cauliflower, cut into 1 inch pieces
1.5 - 2 cups butternut squash, cut into ¾ inch pieces
½ onion, roughly chopped
2 garlic cloves, roughly chopped
½ Tbsp olive oil
½ cube vegetable or chicken bouillon
½ tsp dill
¼ tsp pepper
⅓ cup water
Place cut cauliflower and butternut squash in a medium microwave safe bowl with a drizzle of water, cover with seran wrap, and microwave on high for 5 minutes, or until tender.
Dissolve bouillon cube in ⅓ cup water.
Saute garlic and onion in olive oil in a medium sized pot. Add cauliflower, squash, bouillon, and spices. Simmer until flavors have mingled and mixture is hot - about 8 minutes.
Use an immersion blender and blend the mixture into a creamy mash. If you don't have a hand-held blender, you can also use a regular blender. Simply blend then return to the pot.
Cook cauliflower for about 3 to 5 more minutes until it is thickened to your desired consistency. Stir frequently to prevent hot splatter and a burnt bottom.