By Genevieve
Time still seems to be flying by for me lately, and somehow Canadian Thanksgiving has crept up so fast that it's only a few days away! I haven't even thought of any recipes or dishes that I could contribute to our family's meal this weekend, but I'm sure that it will be delicious no matter what!
I don't usually post side dish recipes on my blog because I tend to make one-dish meals for myself, but Thanksgiving for a vegetarian is the perfect opportunity to make a meal out of a bunch of side dishes, so I thought today's recipe would fit in perfectly with the upcoming holiday!
While I love regular mashed potatoes, I also like trying different versions of mashed vegetables, like this mashed rutabaga and this beet-parsnip mash I've made in the past.
This variation uses a mix of cauliflower and pureed pumpkin as the base of the mash, and since neither of those ingredients are particularly flavourful on their own, I added lots of extra herbs and spices like garlic, thyme, nutmeg, some cayenne for a bit of spice, and nutritional yeast to add a cheesy dimension.
I loved how fluffy and creamy this was, and while I was perfectly happy eating it on it's own, it also worked really well as a topping for thick and hearty slices of bread - I ate mine with my leftover pumpkin beer bread, which paired together nicely!
I hope my Canadian readers have a great long weekend filled with food, family, and relaxing! I plan on stuffing myself with veggies and pumpkin pie :)
Cauliflower Pumpkin Mash
Ingredients:
- 1/2 head cauliflower, chopped
- 1 cup canned pureed pumpkin
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 tbsp plain yogurt (optional)
- 1 tbsp nutritional yeast
- 1/2 tsp dried thyme
- 1/2 tsp sea salt
- Dash of nutmeg
- Dash of cayenne (optional, for a spicier mash)
- Ground pepper
Instructions:
Bring a medium pot of water (filled a couple of inches high) to a boil over medium-high heat. Place cauliflower pieces in a steamer basket and place the steamer in the pot. Steam, covered, for about 10 minutes, until cauliflower is tender. Remove from heat and let cool until safe to handle.
Place cauliflower and all remaining ingredients in a food processor and process until everything is pureed (you can leave it a bit chunky if you like). Taste and adjust seasoning if desired.
Serve as a side dish or on top of toast.
Makes about 4 side servings.
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