Monday, March 31, 2014

Cauliflower Carrot Mash (Healthy Alternative to Mashed Potatoes)

I'm (hopefully) traveling to Italy this week!

Hopefully... because our airline just went on strike and cancelled our outbound flights. We are rebooking as I write this post. The reason for the sojourn to Italy?

I was accepted to the Sirenland Writers Conference held in Positano, Italy. I'm thrilled to announce that I'll be working with Meg Wolitzer, one of my favorite writers. Her latest book, The Interestings, is just out on paperback and it's fantastic. I highly recommend picking up a copy.

That is... assuming we actually can get there!

I should have lots to report back on in terms of food, wine and travels. I've even managed to find some gluten free restaurants that offer pasta and pizza selections.

If I post on the trip while I'm away, I'll post on my writing blog:

In the meantime, I wanted to share this recipe before I left. It's for Cauliflower Carrot Mash. It's super delicious. It's a healthier alternative to mashed potatoes. It's also much more interesting, though it still has that great mashed texture. There is butter in it. Copious amounts of butter.

Grassfed butter.

I'm not apologizing.

Butter is back.

Cauliflower Carrot Mash
Serves 4 to 6 people
Cooking time: about 30 minutes
Gluten-free; vegetarian (if using vegetable broth)

1 large head of cauliflower, chopped
1 bunch of carrots, peeled and chopped
1 or 2 cups chicken or vegetable stock
3 garlic cloves, peeled
2 tablespoons butter, plus more for mashing if desired
salt and freshly ground pepper

1. Place the cauliflower, carrots, stock and 2 tablespoons of butter in a large pot. Bring the broth to a boil and then reduce the heat to low and cover. Simmer the vegetables until tender (about 20 minutes).

2. Once the vegetables are tender, remove then from the heat. Add more butter into the pot if desired, or even a good dash of olive oil. Using an immersion blender or masher, mash the vegetables together with the cooking liquid until they achieve the desired texture. More stock may be added as needed. Season to taste with salt and freshly ground pepper. Enjoy!


  1. I'm printing this recipe! You WILL make it to Italy, and I'll see you there!

    1. Thanks Judith! I like your positive attitude! :-)

      See you there...