Mashed Fauxtatoes

This faux-tato recipe comes from the fluffy topping of our Shepard’s Pie recipe
(ALWAYS HUNGRY? Book pg. 238-239). Even if you haven’t made the Shepherd’s Pie,
you don’t want to miss this luscious topping! It’s so good it can be made on its
own! When developing the recipe for Shepard’s Pie, I needed a bit more protein,
so I added some white beans to the cauliflower topping. The result was absolute
magic. Many a family member has been fooled by this non-potato recipe.

Servings: 4 servings

Author:

Prep Time
5 minutes

Cook Time
10 minutes

Total Time
15 minutes

Course:

Side Dish

Cuisine:

American

Keywords:

Vegetarian Phase 1

🧂 Ingredients

1 small to medium head cauliflower, cut into large pieces (about 4-6 cups)
2 tbsp extra-virgin olive oil or butter
¾ tsp salt
¼ tsp pepper
1¾ cups cooled cannellini or other white beans, drained and rinsed

Instructions

1 Place the cauliflower in a pot and add water just to cover. Bring to a boil
over high heat, reduce the heat to medium, and cook until tender, about 10
minutes.
2 Drain the cauliflower, return it to the pot, and add the 2 tablespoons oil, ¾
teaspoon salt, ¼ teaspoon pepper, and the white beans. Purée with an immersion
blender until smooth. Adjust seasonings to taste. Makes 4 servings of Mashed
Fauxtatoes.