Cauliflower Mash
photo by Lori Mama
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 large yukon gold potato, peeled and cut into 3/4-inch chunks
- 1 head cauliflower, trimmed and cut into florets
- 473.18 ml water
- 9.85 ml olive oil
- 1 garlic clove, crushed with press
- 59.14 ml fresh parsley leaves, chopped
- 2.46 ml fresh lemon peel, grated
- salt & fresh ground pepper, to taste
directions
- Place potato and cauliflower in 4-quart saucepan. Add water; cover and heat to boiling over high heat.
- Reduce heat to low; simmer, covered, about 20 minutes or until potato and cauliflower are fork-tender, stirring once halfway through cooking. Drain vegetables, reserving 1/4 cup cooking liquid.
- In same saucepan, heat oil and garlic over medium-low heat about 1 minute or until garlic is just golden, stirring. Reduce heat to low and return vegetables to saucepan.
- With potato masher or slotted spoon, mash vegetables, adding some reserved cooking liquid if mixture seems dry. Stir in parsley, lemon peel, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
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