Potato head? Me too. Will work for mashed potatoes. While I think white potatoes have been much maligned in the era of glycemic (the degree to which foods act like sugar) awareness, many of us will overdo them left to our own devices. Enter cauliflower, that healthy brassica with the dubious distinction of, when well cooked and mashed, filling in for its starchier cousin the white potato. This is a bit of a have-your-cake-and-eat-it-too recipe. Here is a simple recipe using both spring red potatoes and plenty of cauliflower, along with water-carmelized onions. If you have some fresh green herbs, like chives, rosemary, or sage, that would make a lovely addition.
Ingredients
- 1 pound spring red potatoes – 1-2″ diameter, washed and sliced
- 1/2 yellow (Spanish) onion, chopped and skin removed
- 1 medium head cauliflower, washed, flowers separated or sliced
- 1 Tbsp Extra-virgin olive oil Dollop plain grass-fed yogurt
- Black pepper and sea salt (less is more of any type of salt) to taste
Directions
- Water-brown onions. Place chopped onions in a heavy skillet (cast iron is great), with 2-3 Tbsp water, at med-high heat. As the water dissipates, add another couple Tbsp, tossing so as to slowly brown the onions without burning them. When they are light golden brown (please don’t brown too much- browning is for taste, not health), remove from heat and put aside.
- Boil spuds. Place sliced potatoes in a med pot with water to cover and bring to a boil, then lower heat to simmer. Once potatoes are soft when pierced with a fork, remove, drain (potato water is a great soup-stock, if you’re organized enough to take advantage of that), and set aside.
- Water-saute cauliflower. Place cauliflower in the skillet you’ve cleaned after browning your onions, along with a few Tbsp water. Water saute over medium heat until soft.
- Mash with olive oil. Place cooked potatoes, browned onions, and cooked cauliflower in a large bowl. Drizzle olive oil, and mash with a strong fork, potato masher, or pastry blender (a handy little kitchen tool).
- Serve. Top with a dollop of grass-fed yogurt, and salt and pepper as needed. Sprinkle with fresh herbs if you have them. This is a great replacement for regular mashed potatoes.
