This is what I would like to call the "Prada" of mashed potatoes. Why go with a simple mashed potato when you can amp it up 10 notches to something that can look as elegant as this Roasted Cauliflower and Red Potatoes mash?
This dish is about layering flavours. The first layer is your simple traditional mash potatoes. But instead of butter and cream, I chose to use coconut cream, which is healthier for you but still give you the creaminess of traditional mashed potatoes. I also kept the red skin on for both nutrition and color. The next layer is the roasted cauliflower which adds a hint of sweet nutty flavour to the potatoes. And finally the third layer is the caramelized onions with lots of yummy spices that rounds the flavor of this dish with a oh-so-umami yumminess!
Ingredients (serves 4 to 6 as a side):
1. 6 medium sized red potatoes, scrubbed clean, skin on, quartered
2. 3 tablespoons coconut cream
3. 3 cups cauliflower bite-size florets
4. 3 tablespoons grapeseed oil
5. 1 medium onion, thinly sliced
6. 1/4 teaspoon dried thyme
7. 1/4 teaspoon dried mint
8. 1/4 teaspoon sea salt
9. 1/4 teaspoon ground black pepper
10. 1/8 teaspoon cayenne pepper (optional)
11. 2 cloves garlic, minced
12. 3 tablespoons fresh parsley, finely chopped
Method:
1. Preheat oven to 400F. The oven is for roasting the cauliflower.
2. While oven is preheating, submerge potatoes in cold water in a large size pot and bring to boil. Cook for about 20 minutes until tender.
3. While potatoes are cooking, prep cauliflower for roasting. In a mixing bowl, toss cauliflower florets with 1 tablespoon of grapeseed oil, a pinch of salt and a pinch of ground black pepper. Then spread florets on a baking sheet and bake in oven for 25 minutes.
4. Once the potatoes are done, remove into a large mixing bowl and add coconut cream while hot. Mash potatoes with masher and set aside.
5. In a saute pan, heat rest of grapeseed oil over medium heat and lightly caramelize onions. Add thinly sliced onions, garlic, thyme, mint, salt and pepper and cayenne pepper (if using) and cook over medium heat for about 10 minutes.
6. Remove lightly caramelized onions into the mixing bowl with mashed potatoes.
7. The cauliflower florets should be done by now. Remove from baking sheet into the mashed potato as well. Using a large wooden spoon, mix everything well together.
8. Finish with fresh parsley and season with more salt and pepper to taste if needed.
9. Serve warm or at room temperature.
This dish is about layering flavours. The first layer is your simple traditional mash potatoes. But instead of butter and cream, I chose to use coconut cream, which is healthier for you but still give you the creaminess of traditional mashed potatoes. I also kept the red skin on for both nutrition and color. The next layer is the roasted cauliflower which adds a hint of sweet nutty flavour to the potatoes. And finally the third layer is the caramelized onions with lots of yummy spices that rounds the flavor of this dish with a oh-so-umami yumminess!
Ingredients (serves 4 to 6 as a side):
1. 6 medium sized red potatoes, scrubbed clean, skin on, quartered
2. 3 tablespoons coconut cream
3. 3 cups cauliflower bite-size florets
4. 3 tablespoons grapeseed oil
5. 1 medium onion, thinly sliced
6. 1/4 teaspoon dried thyme
7. 1/4 teaspoon dried mint
8. 1/4 teaspoon sea salt
9. 1/4 teaspoon ground black pepper
10. 1/8 teaspoon cayenne pepper (optional)
11. 2 cloves garlic, minced
12. 3 tablespoons fresh parsley, finely chopped
Method:
1. Preheat oven to 400F. The oven is for roasting the cauliflower.
2. While oven is preheating, submerge potatoes in cold water in a large size pot and bring to boil. Cook for about 20 minutes until tender.
3. While potatoes are cooking, prep cauliflower for roasting. In a mixing bowl, toss cauliflower florets with 1 tablespoon of grapeseed oil, a pinch of salt and a pinch of ground black pepper. Then spread florets on a baking sheet and bake in oven for 25 minutes.
4. Once the potatoes are done, remove into a large mixing bowl and add coconut cream while hot. Mash potatoes with masher and set aside.
5. In a saute pan, heat rest of grapeseed oil over medium heat and lightly caramelize onions. Add thinly sliced onions, garlic, thyme, mint, salt and pepper and cayenne pepper (if using) and cook over medium heat for about 10 minutes.
6. Remove lightly caramelized onions into the mixing bowl with mashed potatoes.
7. The cauliflower florets should be done by now. Remove from baking sheet into the mashed potato as well. Using a large wooden spoon, mix everything well together.
8. Finish with fresh parsley and season with more salt and pepper to taste if needed.
9. Serve warm or at room temperature.
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