Sunday, April 20, 2014

Cauliflower Mashed Potatoes With Easy Mushroom Gravy

Cauliflower Mashed Potatoes
With Easy Mushroom Gravy
The first time I prepared the mashed cauliflower recipe it was from the South Beach Diet.  My son remembered that dinner and recently requested the dish.  I am so lucky that all of our children are very diet conscious for healthy foods.
2 pounds Yukon Gold potatoes, peeled
   and cut into one-inch chunks
1 small head of cauliflower (1 1/2 lbs)
   chopped into bite-sized florets (4 cups)
2 tablespoons butter
1 teaspoon sea salt
Freshly groun black pepper
1 clove garlic, minced
 Place the potatoes in a very large saucepan and add water to cover.  Bring the water to a boil and cook the potatoes for 10 minutes uncovered.

After 10 minutes, add the cauliflower to the saucepan with the potatoes.  Boil both vegetables for 10 minute more, uncovered until the are fork tender.

Drain the potatoes and cauliflower and return them to the saucepan.  Mash with a potato masher until smooth, adding the butter, salt, pepper, and garlic as you mash.  Resist the urge to add more milk right off the bat.  As you mash the cauliflower, it will release some water and thin out the mixture.  If you feel the need to add more milk at the end, feel free to do so.  Serve topped with Easy Mushroom Gravy.                                                         Serves 6
Easy Mushroom Gravy
1 1/2 teaspoons olive oil
1 sweet onion. finely chopped
2 large cloves garlic, minced
Fine grain sea salt 
Freshly ground pepper
3 cups sliced cremini mushrooms
1 teaspoon finely minced fresh rosemary
2 tablespoons plus 1 1/2 teaspoons all-purpose flour 
1 1/4 cup vegetable broth
2 tablespoon low sodium tamari or to taste
In a skillet or saucepan, heat over medium heat.  Add the onion and garlic and sauté for 3 to 4 minutes.  Season with salt and pepper.

Add the sliced mushrooms and rosemary and raise the heat to medium-high.  Sauté for 8 to 9 minutes more, or until most of the water released by the mushrooms is cooked off.

Stir in the flour until all of the vegetables are coated.

Add the broth and tamari gradually and stir quickly to smooth out any clumps of flour.  Bring the mixture to a simmer.  Cook stirring often to ensure that it doesn't burn, for 5 minutes more.

When the gravy has thickened to your desired thickness, remove from the heat and serve.                                  Makes 2 cups

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