Mashed cauliflower and potatoes is a delicious side dish with all the comfort and flavor of mashed potatoes plus the added nutrition of everyone's favorite healthy cruciferous veggie! This recipe is leveled up with tangy, plain vegan yogurt and Cajun spices for a fun twist. Gluten-free, soy-free, oil-free.
Bring a large pot of salted water to a boil. Add the potatoes and set a timer for 5 minutes. By the end of 5 minutes the water should have returned to a boil. Maintain a low-boil, add the cauliflower florets, and cook until fork-tender, about 10 minutes. This may vary depending on the size of the florets and potatoes.
Use a slotted spoon to transfer the cauliflower to a large food processor (if the potatoes are also tender, turn off the heat and let them stand in the hot water while you puree the cauliflower). Add ¼ teaspoon salt, and process until smooth and creamy. Set cauliflower aside.
Drain the potatoes in a colander and immediately return them to the pot. Add the nutritional yeast, garlic, paprika, cayenne, thyme, ½ teaspoon salt and several turns of freshly ground black pepper. Use a potato masher to mash the potatoes until mostly broken down. Add about ¾ cup yogurt and mash until smooth.
Stir the cauliflower puree into the potatoes. Taste and adjust seasonings, adding more yogurt, salt, pepper, and/or cayenne, to taste. Serve hot. Allow leftovers to cool before storing in the refrigerator.
Notes
StorageLeftover cauliflower and potato mash re-heats very well. Store in an airtight container in the fridge for up to 5 days. Can also be frozen for 1 to 2 months.