Best 4 Sweet Potato And Cauliflower Mash Recipes

SWEET-POTATO-AND-CAULIFLOWER MASH

Steps:

• Bring a large pot of salted water to a boil. Add sweet potatoes and return to a boil, then reduce heat and simmer 8 minutes. Add cauliflower; return to a boil, then reduce heat and simmer until potatoes and cauliflower are very tender, 10 to 12 minutes. Drain and return vegetables to pot. Place over medium heat and cook, stirring, until a film forms on bottom of pot, 1 to 2 minutes.
• Combine milk, butter, nutmeg, and cayenne in a small pot. Bring just to a simmer. Add to cauliflower-potato mixture and mash. Season with salt and pepper. Serve immediately, or keep warm in a heatproof bowl set over a pot of simmering water up to 1 hour. Mash can be rewarmed by adding about 1/4 cup milk and stirring over low heat.

SWEET POTATO-CAULIFLOWER SHEPHERD'S PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place sweet potatoes in a pot and add water to cover. Bring to a boil and cook for 15 minutes. Add cauliflower and more water if needed; cook until all vegetables are tender, about 15 minutes more. Drain. Mash sweet potatoes and cauliflower with 1/4 cup broth, butter, 1 teaspoon salt, and 1/2 teaspoon black pepper.
• Heat olive oil in a large skillet over medium-high heat. Add carrots and onion; saute until softened, about 5 minutes. Add garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper; cook 5 minutes more. Add beef; cook and stir until browned and crumbly, 5 to 10 minutes.
• Sprinkle tapioca starch over the beef mixture in the skillet. Add 1 cup broth, peas, corn, and tomato paste. Bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Spread beef mixture evenly in a baking dish. Top with mashed sweet potato mixture. Sprinkle Parmesan cheese on top.
• Bake in the preheated oven until slightly browned on top, about 25 minutes. Let stand 15 minutes before serving.

CHIMICHURRI CAULIFLOWER STEAKS WITH MASHED SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• For the cauliflower: Remove the outer green leaves from the head of cauliflower and trim the stem. Using a large knife, cut the cauliflower in half lengthwise, through the core. Cut a 1 1/2-inch thick steak from each half (save the remaining cauliflower for another use).
• Place the steaks on the prepared baking sheet and season with salt and pepper on both sides.
• Whisk the oil, lemon juice, paprika, garlic powder and coriander together in a small bowl. Brush half of the mixture on the top of the steaks, flip them and brush the remaining mixture on the other side. Roast the steaks until golden brown, about 15 minutes, flipping halfway through.
• For the mashed sweet potatoes: While the cauliflower roasts, bring a small saucepan of water to a boil. Add the sweet potatoes and a pinch of salt and cook until fork tender, 10 to 12 minutes. Drain, return to the saucepan and cover to keep warm.
• Just before serving, with the back of a fork or potato masher, mash the potatoes until smooth. Add the warm soy milk and continue to mash. Grate the garlic clove into the saucepan, add a pinch each of salt and pepper and stir to combine. Keep warm.
• For the chimichurri: Combine all the chimichurri ingredients in a small bowl and stir to combine. Set aside.
• Spread the mashed potatoes on plates and top with cauliflower steaks. Drizzle with some of the chimichurri. Serve and enjoy!

ROASTED CURRY-SPICED SWEET POTATOES AND CAULIFLOWER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine sweet potatoes, cauliflower, black pepper, olive oil, curry powder, maple syrup, garlic, thyme, and salt together in a bowl until evenly coated; spread onto the prepared baking sheet.
• Bake in the preheated oven until vegetables are tender and lightly browned, about 20 minutes.