Irresistible Mashed Cauliflower with Carrots

Tamale Pie Reading Irresistible Mashed Cauliflower with Carrots 1 minute Next Mint Sour Cream

By Melody HordAug 17, 2023

Ingredients

5 cups cauliflower, in small chunks
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.)

Directions

1. Place cauliflower and carrots in a pot with 3 cups of water. Bring to a boil and then cut down the temperature to a slight simmer. (see step 2) When they begin getting tender, you can start mashing them with a potato masher. Continue cooking and they will get softer and easier to mash. Add garlic, oregano, paprika, cumin and salt. Mash again. Continue cooking and mashing until desired texture is achieved. They do not need to be completely mushy. Some soft lumpiness is good.
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!