Vegan mashed Sweet Cauliflower

Blending cauliflower and Japanese sweet potato, with a few seasonings, create a delicious and healthy mash-up that will easily replace your favorite comfort side. This recipe is Plant Paradox approved, gluten and soy free. 

Ingredients

1 head cauliflower florets

2 medium Japanese sweet potato, peeled 

3 tbsp extra virgin olive oil 

1 tsp black lava salt

1/2 tbsp fresh minced garlic

1/2 tbsp dried parsley

1/4-1/2 cup original unsweetened hemp milk 

Instructions

In a large pot, add cubed, peeled Japanese sweet potato and cauliflower florets. Cover with water, to the top of vegetables. Allow to boil, covered. 

Once vegetables can easily be pierced with a knife, drain and return to pot. 

Add the rest of the ingredients and mash to desired consistency. 

Store leftovers in an air-tight container for up to five days. 

I served mine with a steamed artichoke with fresh garlic and lemon juice.