Cauliflower Mashed Potatoes with Mushroom Gravy

 

Pump Cafe's Thanksliving Day Bowl Feature: Cauliflower Red Mashed Potatoes with Mushroom Gravy

I have nothing against the potato. They are still part of my diet and they've even been part of my figure competition diet.  I had stomach veins that year. :)

When potatoes are paired with a fat to help lower their response on blood sugar levels and when that fat isn't processed butter or sour cream they make a perfectly healthy, figure friendly veggie dish. However, due to Thanksgiving day gluttony, might as well try to lighten them up a little bit.

Welcome the cauliflower.  Flower power keeps it looking like the real thing with taste barely compromised.  

You could use only cauliflower but I like to do a blend to keep texture more consistent with regular mashed potatoes. I love the way the red skins look in them and like I said, potatoes aren't horrible!  Especially prepared this way.

The mushroom gravy looks so close to the real thing amiright!? The mushrooms bring a unami taste to add more savory flavor to the potatoes. Shrooms are also high in mood enhancing Vitamin D which we could use more of now that we have less sunlight. 

If you try this dish out don't tell anyone the switch up! Nothing wrong with a little white lie. :) Get it? ;) Seriously though, have you ever noticed how once you tell someone a dish is healthy they just automatically judge the sucker?

Cauliflower Mashed Potatoes (family size)

Ingredients:

Red potatoes, 1 bag

Cauliflower heads, 2

Coconut oil, butter flavored, melted, 2 Tbsp (I used Nutiva brand. Can be found at Walmart in Myrtle Beach, Wegmans in Maryland, and online)

Coconut milk, canned, organic, 1/2 cup

Sea salt, pinch

Instructions: (I designed these instructions if you only have 1 pot to use. If you have 2 pots you can cook the potatoes and cauliflower separately at the same time).

1. Wash and trim potatoes. Poke holes with a fork in them. Boil in water until fork tender. Strain out water when done. Place potatoes in big bowl. 

2. Chop up cauliflower roughly.  Place in same pot you cooked up potatoes in with some water and cook until fork tender.  Strain out water. Place in bowl with potatoes.

3. Smash up potatoes and cauliflower with a potato smasher or whatever you have with some surface area to smash with. I've used a 1 cup measuring cup before!

4. Add coconut oil, coconut milk and pinch of salt. You can try at this point but remember you will be adding a flavorful mushroom gravy on top! 

Mushroom Gravy

Ingredients:

Portobella Mushrooms, 2 cups

Extra Virgin Olive Oil, 1 cup

Water, 1 cup

Apple Cider Vinegar, 4.5 tsp

Garlic, 1 small clove or if you have a nice garlic powder, 1.5 tsp

Sea Salt, 1.5 tsp

Instructions:

1. Pull of mushroom stems with fingers and whip off dirt with damp paper towel. 

2. Place all ingredients in blender and blend till smooth. 

 

I love to see your designs! If you give this a go please tag #sexystartsinthekitchen! Or if you have any comments to add like ingredients swaps or where to find an unusual ingredient to help each other especially us small town dwellers please post! 

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