This spectacular recipe takes cauliflower to an above-and-beyond remarkable dish. The creaminess of the nut and seed butters alongside the herbs gives a soft texture as well as intense flavor. We could call this “Way Better than Mashed Potatoes”. No need for a fancy appliance. A potato masher works perfectly. If you like hot soups, take a scoop of this dish, add water to desired thickness, and voilà, you have made a filling savory soup.
2 to 2 ½ cups carrots, in chunks (½ cup more makes a little sweeter dish)
1 medium yellow onion, chopped
1 cup celery, chopped
½ tsp. granulated garlic
½ tsp. oregano
½ tsp. paprika
¼ tsp. cumin
¼ to ½ tsp. unrefined salt
½ cup tahini
¼ cup almond butter
Around 4 cups purified water or amount needed for desired thickness.
NOTE: Watch items as they cook to make sure water does not evaporate which could cause ingredients to burn. Add more or less water as needed.
(You’ll need a potato masher.)
2. While cauliflower and carrots are cooking, place onions and celery in a pot with 1 cup water. Allow them to cook until tender.
3. When finished mashing the cauliflower and carrot mixture, set aside and add the tahini and almond butter and stir into mixture.
4. Add cooked celery/onion mix to the cauliflower and carrots mixture and stir well.
5. If there is too much water, allow to cook longer for water to evaporate. If the mixture is too stiff, add more water for desired thickness.
Enjoy like mashed potatoes or add extra water and enjoy like hot soup. Either way is fabulous!