Mashed Cauliflower and Sweet Potatoes
Living with the Papavore has made me realize exactly how trained the Omnivore is. And it isn’t that the Papavore is acting out of line or anything. And it isn’t that the Omnivore is particularly meek and mild, either. It’s just that…the Papavore…he asks so many questions!
For instance, the Papavore is always wondering, “What’s for dinner?”
The Omnivore knows dinner is always covered. We aren’t gonna starve, people.
When I reply, jokingly, “Whatever I’m making, pops,” the Papavore delves further…
This is where I’m stumped. The Omnivore simply doesn’t want to know. Feed him anything. If it happens to be something a third grader would not find in his lunch box, then withhold that information. Simple.
The Papavore wants details. Crap. Sweet potatoes. He doesn’t like those. And that’s what’s for dinner. Quick. Detour. Cauliflower! A new cauliflower recipe!
Well. Again. We realize that the Papavore does like sweet potatoes and we both LOVED this recipe. Homey and delicious! The nutmeg is unexpected and perfect. I would even serve it at Thanksgiving Dinner.
One Year Ago: Beet Pesto
Roasted Sweet Potato and Cauliflower Mash (4 servings, adapted from here)
2 large sweet potatoes, peeled and cubed
1 head of cauliflower, cut into florets
1 T. extra virgin olive oil
5 cloves of garlic, smashed
1/4 tsp freshly grated nutmeg
1/2 t. dried marjoram
salt and freshly grated black pepper
1/4 c. vegetable broth, heated
1/4 cup low fat sour cream
Preheat oven to 425*. Clean cauliflower and cut into florets. Peel and cube sweet potatoes. Place into a roasting pan and drizzle with olive oil. Toss to coat. Sprinkle spices over vegetables and toss in garlic cloves. Mix with a spoon. Cover with foil. Roast at 425* for 45 minutes.
Place veggies in a large bowl and with a potato masher, mash veggies until mostly smooth. Fold in warmed veggie broth and sour cream. And salt if needed.
Total Fat 2.4 g
Total Carbohydrate 30.2 g
Dietary Fiber 8.2 g
Protein 6.4 g