ABOUT THE RECIPE:

Cauliflower, Potato, and Spinach Mash-Up is a fun way to change up mashed spuds, and it’s a great way to sneak cauliflower and spinach into your family’s meals!

Makes 4 servings

INGREDIENTS:

• 3½ to 4 cups cubed white, red, or yellow potatoes, (1-inch cubes, peeling is optional)
• 3½ to 4 cups cauliflower florets (cut into small florets)
• 1 cup water, plus more as needed (see note for variation)
• ½ large (or 1 small) vegan bouillon cube, crumbled (see note for variation)
• 3½ to 4 cups (lightly packed) baby spinach
• 2 teaspoons vegan buttery spread
• Salt, to taste
• Freshly ground black pepper, to taste

INSTRUCTIONS:

Put the potatoes and cauliflower florets into a medium-sized saucepan. Add 1 cup water and the crumbled bouillon cube. Cover and bring to a boil over medium-high heat.

Decrease the heat to medium-low, cover and cook for 10 to 15 minutes, or until the potatoes and cauliflower florets are almost soft, checking often and adding an additional ¼ cup water, if the pan starts to become dry.

Add the spinach, cover and cook for 5 minutes, or until the potatoes and cauliflower florets are soft and the spinach is wilted. Remove the pan from the heat and add the vegan buttery spread. Using a potato masher, mash all of the veggies together with the bouillon broth that is still in the bottom of the pan, making certain to incorporate the spinach into the potatoes and cauliflower mixture. Season with salt and pepper to taste, and serve.

Chef's note (variation): If preferred, omit the bouillon cube and use vegetable broth in place of the water.