I love a good mash as a side to many winter meals; Mum’s lamb shanks, roast beef & gravy, organic farmer sausages, tender beef cheeks and more. But I find the traditional kind a little heavy and lacking in high levels of micronutrients. That’s why I make this lighter, more nutrient dense version which is just as tasty!

Served here with Organic Sausage, snow peas and sauteed red onion + mushrooms

Recipe Type: GF, DF, RSF, V, Paleo

Serves 3-4 people as a side.
Time 20 mins

Ingredients:

• 1/2 a medium head of cauliflower (or use the whole head, and have leftovers)
• 1/2 a medium head of broccoli (or use the whole head, and have leftovers)
• 2 cloves garlic, crushed
• 2 T EVOO
• 2 T organic butter or coconut oil
• 2 t dried or fresh rosemary sprigs
• handful of your favourite bitey cheddar or parmesan cheese (optional)
• salt and pepper to taste

Method:

1. Break/cut the cauliflower and broccoli into florets and steam until tender (include the stalks too – they’re full of nutrients and it doesn’t make a difference once all mashed up anyway!).
2. Transfer to a large bowl with the remaining ingredients.
3. Use a stick mixer to blend into a mash-like consistency.
4. Alternatively, combine in a blender or food processor.
5. Adjust for flavour and consistency (salt/pepper/creaminess).
6. Serve as a side with your favourite meal!