Caulipower Mashed Potatoes

Married to Health shares a tasty recipe for vegan mashed potatoes!

Step up your tater game by leaving the fiber-filled skin on your potatoes and adding in some caulipower! Enjoy with oil-free gravy for a heart-healthy flavorful addition to your Thanksgiving feast.

Cooking Supplies: Large pot, large spoon, cutting board, large kitchen knife

Ingredients:

12 medium Yukon Gold potatoes
1 garlic bulb
2 tsp dried thyme
2 tsp sea salt (add to taste)
1 small head cauliflower, roughly chopped
1 small can coconut cream
1⁄4 cup green onions

Directions:

1. Take the clove of garlic and place into a toaster over or oven at 350 degrees for 35 minutes.
2. While the garlic is baking, fill a large pot 1/2 full of water and bring to a boil. Add the potatoes and reduce heat to a low boil.
3. Once potatoes are almost cooked through, add the cauliflower to the water.
4. Begin to peel the roasted garlic. Once the outer shell is removed from all of the roasted garlic cloves smash them with a fork until paste/puree consistency.
5. Once potatoes and cauliflower are done and cooked through, drain water. You will know the potatoes are perfect when you can cut them with a spoon or fork.
6. Add all of the remaining ingredients: roasted garlic paste, salt, pepper, coconut cream, green onion, and thyme to season.
7. NO NEED FOR A HAND MIXER, use a large spoon to mix all of the ingredients together.
8. Taste and add more seasoning ingredients if needed.
PRO TIP: For fluffy and chunky mashed potatoes try to mix all of the ingredients in the least amount of mixing as possible.

Enjoy!!