Cauliflower Sweet Potato Mash

I have been a little domestic diva, hostess for the mostest, cooking queen this week.

Sunday I hosted my Pop-pop’s birthday party and Wednesday Dan’s family came over for dinner.

Dan had been bugging me to make the Pioneer Woman’s Bacon Wrapped Meatloaf and this was the perfect opportunity. Ree suggests that you serve it alongside mashed potatoes but I was feeling a bit more adventurous. Well, that and I didn’t have white potatoes.

With Pinterest searing my mind full of new ways to eat cauliflower and a bag full of it in my fridge, I had no excuses.

Cauliflower meet Sweet Potatoes. What a wonderful union they make.

Dan and his family couldn’t get enough! And I happily accepted every compliment sent my way 🙂

{Cauliflower Sweet Potato Mash}

[Ingredients]

• 1 small head cauliflower
• 5 sweet potatoes
• 2-4 cloves garlic
• 2 TBSP olive oil
• 1/4-1/2 cup milk
• Optional: butter, to taste
• 1 1/4 cup Parmesan cheese
• Salt & pepper, to taste

[Directions]

1. Rinse cauliflower then remove florets from stems. Steam on stove top or in the microwave.
2. Rinse and quarter the sweet potatoes, leaving the skin on. Bring a pot of water to a boil then add potatoes and cook until soft.
3. While potatoes cook, add tender cauliflower to a food processor along with the milk, olive oil, garlic, salt, and pepper.
4. Pulse until well combined.  The cauliflower should have the consistency similar to mashed potatoes. Set aside in a large bowl & keep covered.
5. Drain water from sweet potatoes then pulse them in the food processor until smooth.
6. Add sweet potatoes and cheese to the bowl of cauliflower and stir until the cheese has melted in the mixture is well combined.

Cheers,

Danielle

Cauliflower Curry Soup

The snow continues to fall & the temperatures are doing the same! With winter burrowing in to stick around, I was in desperate need for some warm soup to warm up.

Pinterest has inspired me to try cooking with cauliflower in new ways. In an attempt to keep myself from going down the rabbit hole, I settled on one of the first recipes I found. Of course, I ended up tweaking it but the soup turned out beautifully.

{Cauliflower Curry Soup}

[Ingredients]

• 1 lb. cauliflower
• 1 lb. carrots
• 1 can pure pumpkin puree
• 1 medium onion
• 1 clove garlic
• 1 tsp  herbs de provence
• 1/2 tsp turmeric
• 1 1/2 tsp curry
• 1 cup water
• 2 cups vegetable broth
• pepper to taste
• 2 tsp olive oil

[Directions]

1. Dice onion. Heat dutch oven over medium heat on stovetop and saute onion in olive oil until tender.
2. Add garlic and herbs de provence, reduce heat and cook for another few minutes.
3. Meanwhile, roughly chop carrots and cauliflower. Add to dutch oven along with pumpkin puree, turmeric, and curry powder.
4. Add water and vegetable broth, increase heat to bring soup to a boil.
5. Boil for 10 minutes covered then simmer for 25 minutes.
6. Remove from heat and blend using an immersion hand blender or removing small batches & blending in a blender.
7. Garnish with a pinch of salt and pepper then serve.

Cheers,

Danielle