1

ABOUT THE RECIPE:

Red Potato and Cauliflower Mash is an easy vegetable mash-up to serve as a hearty side dish for any weeknight supper. “Steam-boiling” the cauliflower and spuds makes it easy to mash them right in the pot, saving on clean up time.

Makes 4 Servings

2

INGREDIENTS:

3/4 cup water, plus more as needed
3 very large (or 4 medium) red potatoes, cubed
½ large cauliflower, cut into florets
2 cloves garlic, sliced
1 teaspoon Italian seasoning blend
1 large vegan bouillon cube, crumbled
2 teaspoons vegan margarine, optional

3

INSTRUCTIONS:

Put the ingredients, in the order listed, in a medium-sized saucepan. Cover, and bring to a boil over medium heat. Decrease the heat to medium-low and steam/boil the vegetables for 18 to 22 minutes, or until they are very soft, adding more water ¼ cup at a time as needed, making sure to keep the water level at least 1-inch in depth, at all times.

4

Move the pot off the heat, and add the optional vegan margarine. Mash the vegetables into a chunky purée using a potato masher. (see note). Serve warm.

5

Chef’s Note: If there appears to be too much cooking water left in the bottom of the steaming pot before mashing the vegetables, carefully skim off some of the liquid so the mash-up does not get “soupy” when serving.

Ingredients

Directions

1

ABOUT THE RECIPE:

Red Potato and Cauliflower Mash is an easy vegetable mash-up to serve as a hearty side dish for any weeknight supper. “Steam-boiling” the cauliflower and spuds makes it easy to mash them right in the pot, saving on clean up time.

Makes 4 Servings

2

INGREDIENTS:

3/4 cup water, plus more as needed
3 very large (or 4 medium) red potatoes, cubed
½ large cauliflower, cut into florets
2 cloves garlic, sliced
1 teaspoon Italian seasoning blend
1 large vegan bouillon cube, crumbled
2 teaspoons vegan margarine, optional

3

INSTRUCTIONS:

Put the ingredients, in the order listed, in a medium-sized saucepan. Cover, and bring to a boil over medium heat. Decrease the heat to medium-low and steam/boil the vegetables for 18 to 22 minutes, or until they are very soft, adding more water ¼ cup at a time as needed, making sure to keep the water level at least 1-inch in depth, at all times.

4

Move the pot off the heat, and add the optional vegan margarine. Mash the vegetables into a chunky purée using a potato masher. (see note). Serve warm.

5

Chef’s Note: If there appears to be too much cooking water left in the bottom of the steaming pot before mashing the vegetables, carefully skim off some of the liquid so the mash-up does not get “soupy” when serving.

Red Potato and Cauliflower Mash
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