Parsnip-Cauli "Mashed Potatoes"

The retro appeal of mashed potatoes emphasized via Instagram

Cauliflower pureé is good in its own right. But it lacks a certain heft that may make it disappointing when branded as a "mashed potato" substitute.  Adding a parsnip (or two) with a head of cauliflower   gives it an extra heft and a light sweetness. The effect is that of a whipped, lightly sweetened mashed potato. Don't be afraid to add another parsnip or two if you want to make it an even "sturdier" substitute. 

A Heartier Cauliflower "Mashed" Potatoes

1 head cauliflower
1 parsnip, peeled and chopped
1 Tbs. butter, ghee, or oil of your choice*
1/2 C. cashew milk or Milk Substitute of your choice
1/2 tsp. sea salt

1. Chop cauliflower into florets.
2. Steam cauliflower and parsnip until soft (about 8 minutes).
3. Combine steamed cauliflower, parsnip, and remaining ingredients in blender.
    or
3. Remove steamer and drain water from pot, combine all ingredients together in same pot with a hand blender or mixer.

* a high quality olive oil or a truffle oil tastes very good!

I'm pro-use what you already have that works with the allergies and ideological convictions of you and your guests. The majority of my recipes  come from finding ways to use leftover produce, the contents of CSA boxes, or produce that grabbed my eye at the Farmers Market. Eating healthy is affordable when you figure out how to work with produce that is on sale (often what's in high season). In this spirit,  I've made this with various milk substitutes and fats depending on what's available and the dietary needs of those I'm cooking for.

Be aware though that coconut milk will make it taste, (Surprise!) coconut-y. If you're buying a packaged milk substitute, go for unsweetened. Overly sugary milk substitutes will push this recipe from savory to overly sweet (I'm having bad flashbacks of the syrupy sweet Edensoy brown rice milk of my childhood).

Indian/ Turmeric Rice (vegan, grain-free)

Turmeric Cauliflower "Rice" with peas, cashews, and raisins

Cauliflower rice is not a dead-ringer, but it's convincing. I think it tastes better than regular old rice which can be pretty bland. And for spicy rices (the best kind) it definitely takes it up a notch.  This spicy cauliflower rice is hearty and warm—perfect for the winter and especially pre- or post-holiday food fests.

Also, research shows that Turmeric has anti-inflammatory, anti-cancer properties. The anti-inflammatory benefits make it great for those of us with stomachs still recovering from years of undiagnosed Celiac or other stomach ailments (as does a grain-free diet). But, most importantly, it tastes really good and gives food a wonderful, rich yellow color.

This recipe makes a lot of rice and it stores well for about 5 days— if it lasts that long.

Turmeric Rice

1  head cauliflower, chopped
1  onion, chopped finely
2 Tbs. saffron oil or ghee*
1/2 tsp. sea salt
1/2 tsp. turmeric
1 C. cooked peas**

Optional:
1/4 C. chopped cashews
1/4 C. raisins
1 Tbs. saffron oil or ghee

If adding optional chopped cashews and raisins:

1.  In large frying pan pan, toast cashews in oil or ghee until they begin to brown.
2.  Add raisins, mixing together while they cook until cashews are fully browned, (generally another 2-3 minutes depending upon your pan).
3. Dump contents of pan into separate bowl, reuse pan for rice below.

For Rice:

1. Use food processor and "S" blade to process cauliflower until texture of rice
NOTE: Cauliflower can also be chopped very finely with a good, large knife. The texture is slightly different,  but lack of food processor is not a barrier to entry to cauliflower rice!
2. Heat oil or ghee in large frying pan over medium.
3. Add chopped onions and sauté until soft.
4. Add chopped cauliflower and sauté until cauliflower begins to soften.
5. Add in salt and turmeric and saute until cauliflower is completely soft and close to the texture of cooked rice.
6. Add in cooked peas and toasted cashews and raisins if using.

* Any kind of oil or butter will work, but ghee or saffron oil lend a more authentic and delicate taste. Obviously, use oil for vegan option.
** If you are Paleo, omit peas!