Mashed Fauxtatoes

shepards pie with mashed fauxtatoes

Mashed Fauxtatoes

Chef Dawn Ludwig
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.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Side Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 small to medium head cauliflower, cut into large pieces (about 4-6 cups)
  • 2 tbsp extra-virgin olive oil or butter
  • ¾ tsp salt
  • ¼ tsp pepper
  • cups cooled cannellini or other white beans, drained and rinsed

Instructions
 

  • 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.

Notes

Nutrition (Per Serving)

Fat: 8g
Carbohydrates: 22g
Protein: 8g
Calories: 181
Keyword Phase 1, Vegetarian