This is a twist on the staple comfort food which is mashed potato. I happily eat this straight out of the pan, but I also use it as an accompaniment to ratatouille, for topping a pie, served with a good gravy, or anywhere you’d use ‘normal’ mashed potato.
3 large potatoes (~18 – 24 oz), peeled and cut into 1″ cubes
1/2 large head of cauliflower, cut into florets about 1/2″ thick
3 -5 cloves garlic, minced
2 tbsp margarine (I use Earth Balance)
1/2 + 3/4 tsp salt
~ 1/4 cup plain, non-dairy milk (I’ve used soy and rice)
Bring a large pot of water to the boil with about 1/2 tsp of salt, and cook the potato until soft but not disintegrating (~10 minutes).
In a large frying pan, bring 1/4″ water to the boil with 3/4 tsp salt, the garlic, and the cauliflower florets. Cover, and cook until the cauliflower is almost soft. Remove the lid and allow the water to evaporate, stirring intermittently to prevent sticking. Once the water has evaporated, add the margarine, and allow the cauliflower to brown slightly.
Drain the potatoes, and add to the cauliflower (so all the garlic and margarine gets incorporated). Mash all together and add enough non-dairy milk to moisten the potato but not make a paste.
Check for salt and pepper, and eat.