Mashed Un-Potatoes with Veggie Gravy
With the help of nutrition counselor Tracy Owens, Vivian created a delicious new take on mashed potatoes, swapping the high-carb potato with vitamin-rich cauliflower, and fat-filled gravy with a caramelized onion, garlic and bean-based gravy puree!
Total time: Approx. 35 minutes
- 1 head cauliflower, cut into florets
- 2 cups water
- 2 teaspoons olive oil
- 1 medium onion, roughly chopped
- 2 teaspoons salt
- 3 cloves garlic, minced
- 1 can black eyed peas
- 1 tablespoon butter
- 3 cups skim milk
Set a medium saucepot of 2 cups of water to simmer over medium heat. Add cauliflower florets and 2 teaspoons salt. Simmer until florets softened, about 7-8 minutes.
Meanwhile, make the gravy: In a skillet on low-medium heat, add 2 teaspoons oil and sauté onion, adding a pinch of salt, until they are translucent and begin to brown and caramelize*, 15–20 minutes. Add garlic to skillet and stir then add black eyed peas and cook 2 more minutes. In a blender, add black eyed pea mixture and 2 teaspoons salt. Puree until smooth.
Once cauliflower is cooked, puree hot cauliflower in a food processor, pulse several times, adding butter and milk, then process until smooth and creamy. Add salt to taste.
To serve: Spoon a large mashed cauliflower mountain into each bowl. Using a spoon, create a deep well in the center. Pour gravy in the center of the well, allowing to spill over sides of the cauliflower mountain. Serve immediately.
*Caramelized onions are cooked longer, around 15–20 minutes, over a low-heat. You can turn down the heat if they start to become too brown or dry. Add water if you need to along the way to keep them from burning. Stir them every few minutes. Scrape up the browned bits from the pan to help the onions caramelize.