This faux-tato recipe comes from the fluffy topping of our Shepard’s Pie recipe (ALWAYS HUNGRY? Book pg. 238-239). Even if you haven’t made the Shepherd’s Pie, you don’t want to miss this luscious topping! It’s so good it can be made on its own! When developing the recipe for Shepard’s Pie, I needed a bit more protein, so I added some white beans to the cauliflower topping. The result was absolute magic. Many a family member has been fooled by this non-potato recipe.
1 small to medium head cauliflower, cut into large pieces (about 4 to 6 cups)
2 tablespoons extra-virgin olive oil or butter
3/4 teaspoon salt
1/4 teaspoon pepper 1 ¾ cups cooked cannellini or other white beans, drained and rinsed
Place the cauliflower in a pot and add water just to cover. Bring to a boil over high heat, reduce the heat to medium, and cook until tender, about 10 minutes.
Drain the cauliflower, return it to the pot, and add the 2 tablespoons oil, ¾ teaspoon salt, ¼ teaspoon pepper, and the white beans. Purée with an immersion blender until smooth. Adjust seasonings to taste. Makes 4 servings of Mashed Fauxtatoes.
Carbohydrate: 22 g
Protein: 8 g
Fat: 8 g
Let us know how these fauxtatoes rocked your holiday table!
Excerpted from the book ALWAYS HUNGRY? By David Ludwig, MD, PhD.Copyright ã 2015 by David Ludwig, MD, PhD. Reprinted by permission of Grand Central Publishing. All rights reserved.