What's better than gravy? Mushroom Powered Gravy of course!
These cauliflower mashed potatoes are a perfect addition to your holiday meal- and easy to whip up for any occasion.
Ingredients
- 1 pound baby creamer or fingerling potatoes, skin on
- 1 ½ pounds cauliflower, cut into large florets
- 2 tablespoons unsalted butter
- salt + pepper, to taste
Mushroom Gravy
- 2 tablespoons unsalted butter
- ½ cup finely diced onion
- 2 cloves minced garlic, about 1 teaspoon
- 8 ounces sliced white button mushrooms
- 1 tablespoon gluten free flour
- 2 teaspoons ULTIMATE Mushroom Complex Powder
- ¼ teaspoon kosher salt
- Freshly ground black pepper
- 1 cup low sodium vegetable broth
- fresh parsley for garnish
Preperation
- Add whole potatoes to a large stock pot. Fill ¾ full with water and place on stove. Cover and bring to a boil. Boil, uncovered for 8 minutes. Then add cauliflower florets and boil for another 8 minutes, uncovered until potatoes and cauliflower are tender.
- Drain water from cauliflower/potato mixture and add back to pot. Add butter, salt and pepper. Mash with a potato masher or fork until smooth. Set aside.
- Mushroom Gravy- Heat 2 tablespoons unsalted butter in a medium skillet over medium high heat.
- Add onion, garlic and mushrooms to pan. Sauté for 5 minutes. Stir in flour, mushroom powder, salt and pepper. Cook mixture for 1 minute, stirring constantly. Stir in vegetable broth and cook for 2-3 more minutes until mixture is thicker. Serve with cauliflower mash and garnish with fresh parsley.
