Cauliflower And Pumpkin Mash (Paleo, Whole30, Low Carb)
The Cauliflower And Pumpkin Mash (Paleo, Whole30, Low Carb) is your perfect substitute for potato mash. Try it with your next roast dinner and see for yourself. It’s creamy and delicious, with a beautiful fragrance from garlic and fresh rosemary, but lighter and easily digested.
If you don’t eat potatoes for some reason, you will love this recipe. Because some things just taste better with potatoes, especially when they’re combined with butter. But not all of us eat them, because of many reasons. Their carbohydrate or starch profile, lower nutritional profile in compare with other veggies or because we can’t handle them. For example, I limit my consumption of potatoes, because they make my stomach go crazy. I do have them every now and then, but I always end up bloated and cramping. Otherwise I would eat potatoes all the damn time. So, if you can have them and you do love them, don’t skip them just because someone on Instagram said so. A little potato never killed anyone (who can have them!). It’s still a vegetable and a delicious one, so if you make sure you have plenty of other veggies (as variable as possible), there’s no reason you couldn’t enjoy them too.
Anyway, enough of my rant about potatoes. This post is about other veggies that you can replace them with, if you please. And honestly, I think this Cauliflower And Pumpkin Mash (Paleo, Whole30, Low Carb) is a delicious side dish to have at any time. Potato positive or not. It is light, but creamy thanks to the butter (which you wanna switch for ghee, if you’re on the Whole30) and perfect with any kind of stew, goulash or slow cooked meat. For example with the Morrocan Lamb Shanks, Slow-cooked Beef Stew or Sage And Lemon Roast Chicken
- 1 small cauliflower
- 1 small Kent pumpkin or butternut squash
- 1 tsp fermented garlic paste (or ½ tsp normal garlic paste)
- 2 sprigs of fresh rosemary (or 2 heaped spoons of dried)
- ca 50g of butter (or more)
- Salt and pepper to taste
- Clean the cauliflower and cut it into small florets.
- Clean and peel the pumpkin and cut it into cubes.
- Place a large pot with water over high heat and bring it to boil.
- Once the water starts boiling, put a pinch of salt into it and add the cauliflower and pumpkin.
- Lower the heat slightly and boil the vegetables until soft.
- Strain the cauliflower and pumpkin and place it into a large bowl. Add all the other ingredients and mash everything together with a wooden spoon.
- Serve as a side dish to your favourite roast dinner, slow cooked meats and stews.