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Roasted Garlic Cauliflower & Potato Mash

Looking for a hearty side dish that’s Reboot-friendly, warming and satisfying for a chilly evening or anytime you’re feeling particularly hungry?  Light but “stick to your ribs” is the key with taking traditional recipes and reinventing them to be healthier and lower in calories. By roasting the potato and cauliflower you are adding in loads of flavor without needing to pile on heavy additives like cream, butter or cheese.

Potatoes are rich in potassium, fiber and resistant starch that can help keep your microbiome fueled and happy.  Cauliflower is a member of the cruciferous vegetable family, credited with helping to promote natural detoxification, a healthy liver and contains cancer-fighting, immune-supportive properties. By cooking cauliflower, those with underactive or hypothyroid, including Hashimoto’s disease, can enjoy this healthy vegetable, safely.

Ingredients

  • ½ head cauliflower
  • 2 lbs potatoes
  • 4 cloves garlic
  • 1 tbsp grapeseed oil
  • 1/2 cup (125 ml) olive oil
  • 1/2 cup (125 ml) vegetable broth
  • sea salt and fresh ground pepper, to taste

 

Directions

  1. Preheat oven to 425 F (218 C).
  2. Wash potatoes and cauliflower.
  3. Chop potatoes evenly into small wedges, keeping skin on.
  4. Chop cauliflower into florets.
  5. Place parchment paper on baking sheet.
  6. Spread potato, garlic, and cauliflower onto sheet.
  7. Drizzle grapeseed oil, salt and pepper.
  8. Bake for about 30 minutes, until potatoes and cauliflower are soft and golden brown.
  9. Add potato, cauliflower, broth, salt, pepper and garlic to blender or food processor. Peel and discard skin from garlic before adding to blender.
  10. Puree, adding olive oil while blending. Add more oil or broth to reach desired consistency. Season with salt and pepper to taste.
  11. Serve with a meal. To make a complete meal, add in spinach or kale, chickpeas or lentils.

 

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Servings: 12

Substitutions

  • Garlic: shallots
  • Cauliflower – pumpkin
  • Potatoes – any variety potato (sweet, purple, Yukon, russet, red)
  • Grape seed oil – coconut oil
  • Olive oil – avocado oil
  • Broth – water

Calories: 150

Fat: 10g

Trans Fat: 1.5g

Cholesterol: 0mg

Sodium: 20mg

Carbohydrates: 13g

Fiber: 1g

Sugars: 1g

Protein: 2g