Mashed Cauliflower and Potatoes
Preparation time10 minutes
4 portions
![recipe image Mashed Cauliflower and Potatoes](/-/media/Project/Upfield/Brands/Becel-NL/Becel-AUS/Assets/Recipes/3250f55f-119d-4b65-96f5-b3dac4842c41.jpg?rev=6a0cb8c7fb834d3fa8b918cd266b7211&w=900)
Ingredients
- 450g yellow or red potatoes, peeled and cubed
- 3 cups cauliflower florets
- 3 garlic cloves, peeled
- 2 fresh rosemary sprigs
- 1 teaspoon salt, to taste
- 3 tablespoons vegan spread
- 1/2 cup Flora Thickened Plant Cream
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Collect potatoes, cauliflower, garlic and rosemary in a 4-litre saucepan. Cover with water, and bring to the boil over high heat.
- Reduce heat to low and simmer, partially covered, until vegetables are very tender, about 15 minutes. Drain and discard rosemary sprigs.
- Return vegetables to saucepan. Add the vegan spread, plant cream and salt, and mash all of the ingredients together with a potato masher or potato ricer.
![](/-/media/Project/Upfield/Brands/Becel-NL/Becel-AUS/Pdf-Logo.png?rev=-1)