I know I’m a bit weird, but potatoes and cauliflower were on my mind today. Yes, food cravings occupy my mind quite often, and today I craved potatoes and cauliflower. You may be wondering why potatoes? Why cauliflower? Why now?
Last night, I had the most delicious “Creamy Cauliflower Soup” at the Franchia Vegan Cafe in New York City. It was so good, that all day long I was thinking of ways to create my own version at home. Then, this morning while walking outside with my good friend, Debbie, she asked me if potatoes were healthy. And I said “yes Debbie, of course potatoes are healthy. In fact, a world-renowned nutritional expert, Dr. John McDougall, wrote an entire book called The Starch Solution about the extraordinary health benefits one can achieve from a starch-based diet including potatoes, grains and legumes.”
Needless to say, I flipped through some of my favorite vegan cookbooks to find an easy recipe for dinner tonight containing potatoes and cauliflower. I chose this super simple recipe for Cauliflower Mashed Potatoes (Caulipots) from Appetite For Reduction by Isa Chandra Moskowitz. I served them as a side dish to Ellen’s very popular Easy Marinated & Roasted Portobello Mushrooms. My family loved these “Caulipots” (and Ellen’s Portobellos too!), and I think they will now become a new staple “vegan comfort food” dish in my home.
Please note that my photos show this recipe doubled, and I added the chives as a topping.
CAULIFLOWER MASHED POTATOES (CAULIPOTS)
From Appetite For Reduction by Isa Chandra Moskowitz
2 russet potatoes, cut into 3/4-inch pieces (about 1 1/2 pounds)
1/2 head cauliflower, cut into florets (1 pound, or about 3 cups)
1 tablespoon olive oil
2 to 4 tablespoons vegetable broth
1/2 teaspoon salt
Several pinches of freshly ground pepper
Place the potatoes in a 4-quart pot in enough cold water to submerge them, making sure there are about 4 inches of extra water on top for when you add the cauliflower. Bring the potatoes to a boil. Once boiling, add the cauliflower and lower the heat to a simmer. Let simmer for about 15 minutes, until the potatoes and cauliflower are tender.
Drain them in a colander, return them to the pot, and use a potato masher to mash them a bit. Add the olive oil, 2 tablespoons of broth, and the salt and pepper, and mash a bit more. Use a fork to make sure all the seasonings are mixed well. If needed, add another 2 tablespoons of broth. Taste for salt. Serve warm.
Click here to get Ellen’s recipe for Cauliflower Steaks Topped With Savory Quinoa & Garnished with Caramelized Onions.
Click here for Sublime Restaurant’s Legendary Cauliflower Frito Misto recipe.
Click here to learn how to make Vegan Buffalo-Style Cauliflower “Wings.”
Click here for recipe for Easy Marinated & Roasted Portobello Mushrooms.