Cauliflower Mashed Potatoes & Almond Butter Gravy (Edit recipe)

These CAULIFLOWER MASHED POTATOES aren’t one or the other; they’re a wonderful hybrid of both! They’ve got all of the flavor and comfort-food factor of classic mashed potatoes with a light cauliflower twist AND an Almond Butter Gravy to top it off!

15 minutes

20 minutes to 25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	135
Fat:	9 g
Carbohydrates:	15 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	186 mg
Fiber:	2 g
Sugars:	1 g
Calculated for total recipe.

by Georgia Grinders

View original recipe

Serves: 8-10

Ingredients

Cauliflower Mashed Potatoes

4-6 Yukon Gold Potatoes, peeled and diced
1 head Cauliflower, large, broken into florets
1/2 tsp Garlic Powder
4 Tbsp Tahini
2-4 Tbsp Almond Milk, unsweetened
1/2 tsp Himalayan Pink Salt
1/2 tsp Ground Fresh Black Peppercorns
Parsley, fresh, for serving

Almond Butter Gravy

1/4 cup Original Almond Butter
1 Tbsp Lemon Juice
1/4 cup Water, or unsweetened almond milk
pinch Black Pepper
pinch Himalayan Pink Salt

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add the diced potatoes and cauliflower florets to a large pot and cover with enough water to cover them by about ~1u201d. Bring the pot of water to a boil and cook the potatoes and cauliflower for 20-25 minutes, or until fork tender.
While the potatoes and cauliflower are cooking, prepare your almond butter gravy. Add all ingredients to a high-speed blender or food processor and blend until smooth and creamy. Add more unsweetened almond milk in ~1 TBSP increments as needed to reach your desired consistency. You want the gravy to be thick but pourable. If the gravy gets too runny, add a bit more almond butter. Taste and season with more Himalayan sea salt and black pepper, as needed. Set aside.
Drain the potatoes and cauliflower, then transfer them to a large mixing bowl. Use a potato masher or a fork to mash the potatoes and cauliflower. Add in the garlic powder, tahini, almond milk, sea salt, and black pepper. Continue to mash the potatoes and cauliflower until you reach your desired consistency. Mash more for a creamier consistency and less for more chunks! Taste the mixture and add more salt and pepper to taste. Add more almond milk in 1 TBSP increments to thin, as needed, if the potato and cauliflower mixture is too thick. Be careful not to add too much almond milk or the mixture will get soupy.
Serve warm with fresh parsley and drizzle with Almond Butter Gravy. Store leftovers separately in airtight containers in the refrigerator and reheat in the microwave before serving.