Garlic Cauliflower Mashed Potatoes

Cauliflower makes a delicious dish in so many ways. Mixing it with potatoes makes it the ultimate comfort food and I just feel better about piling it on my plate since it’s not ‘just potatoes’. Here’s a quick and easy version to try—

INGREDIENTS

1/2 a large cauliflower or 1 smaller one, chopped

4 medium potatoes, cut into 1-inch slices (farm fresh potatoes are amazing and there will be some later in the warm season. For now, if you’re not sure where to find affordable organic potatoes, you can always try yukon gold organic potatoes available at Trader Joe’s for a pretty good price.)

6 to 8 garlic cloves, peeled

a sprig or two of fresh herbs (try thyme and/or rosemary)

1/4 cup extra virgin olive oil

salt and pepper to taste

INSTRUCTIONS

Put potatoes, cauliflower, garlic and herb sprigs in a pot and cover with water. Bring to a boil, then cover and simmer for about 15 minutes or until veggies are cooked through and soft enough to mash.

Drain water and remove the sprigs.

Add olive oil, salt and pepper and mash it all up!

Serve it up and enjoy.

Rice with Bok Choy, Swiss Chard, Cauliflower and Carrots

Spring 2021 UPDATE —I’m stepping up the veggie load but the goals of this recipe remain the same— to keep it simple, quick (but not bland!) AND somehow exciting enough that both of my kids will eat their veggies. That said, I’m sharing two variations because…no single variation is seemingly successful with both of my currently very particular kids. The difference is simply that my 5-year-old (now 6-year-old) will eat the veggies if they’re chopped up beyond recognition and magically transformed into colorful “sprinkles” that make the rice “rainbow”. My two-year-old (now 3-year-old), on the other hand, loved big chunks of vegetables that she could grab individually and stuff into her mouth. Apparently, now she’s flipped and joined the “sprinkles” club. So here goes—Rice with Bok Choy and Carrots!

Ingredients:

1 tbs whole cumin seeds

1 tsp ground coriander

1 tbs toasted sesame oil

1 bunch of green onions, chopped (optional, if this isn’t a dealbreaker for the kids. Currently, it is for one of mine…)

3 cups rice

2 to 3 cubes bouillon (I use veggie bouillon.) Two cubes may be plenty, depending on how salty you like it.

1 bunch bok choy and/or swiss chard (thinly sliced, or chopped obsessively into “sprinkles”)

12 tiny carrots, or 6 regular-sized, sliced (or finely grated into “sprinkles”)

1/2 head of cauliflower more or less, grated into ‘rice’ or roughly chopped into ‘arbolitos’ (little trees)

microgreens (optional, for garnish!)

Instructions:

1. In a pot (preferably one with a thick bottom so rice doesn’t burn so easily) over medium heat, add sesame oil, cumin seeds, coriander and optional green onions and stir fry for a minute

2. Add rice and stir fry for another minute (I hear this helps get rid of some of the starch that brings blood sugar levels up…)

3. In a cup of hot water, dissolve the bouillon cubes and add to pot. Add 4 1/2 more cups water and the veggies (carrots, bok choy, swiss chard and cauliflower).

Cover with a tight-fitting lid over medium heat until it comes to a boil, then reduce heat to low and let simmer until all the liquid is absorbed.

Garnish with microgreens, if you like, and enjoy with your favorite protein (Try mung beans or peanuts!) for a complete meal.

Butternut Peanut Soup

Ingredients:

1 butternut

1 large onion and/or 1-3 shallots if you want to get fancy.

3 cloves garlic

2 heaping tbs chopped ginger (about a 1/4 cup)

4 heaping tbsp peanut butter

4 tbsp Soy sauce

Veggie boullion (1 or 2 cubes)

oregano

Salt and black pepper to taste

Kale (chopped in thin strips)

and/or any other veggies you want to toss in (carrots, broccoli and cauliflower are yummy additions but really, anything goes!)

Fresh herbs (basil, cilantro or parsley)

Lime

INSTRUCTIONS

Chop butternut and fry in olive oil or palm oil until browned

Transfer to a pot with just enough water to cover it and boil until soft. 

In the meantime, saute onions (and/or shallots)

Once soft, mash the butternut in the pot and then add the rest of the ingredients (except the fresh herbs and lime) and more water.

Bring to a boil and stir until peanut butter dissolves (just a few minutes)

Garnish with microgreens and/or fresh herbs (basil, cilantro or parsley works!)

And of course, I recommend a splash of lime juice and crushed chiltepin or cayenne in your bowl to spice it up.