Gouda Cauliflower Mash & Baked Sweet Potato Fries

Life is busy like life often is. Busyness squelches a lot of great things and kitchen creativity is one of them. With little time or space lately to experiment, I offer you these two staples from our house.

GOUDA CAULIFLOWER MASH

cauliflower1Ingredients
1 head cauliflower
4 tablespoons butter
1/2 cup milk
4 ounces Gouda cheese
salt + pepper to taste

Directions
Wash, trim, and chop cauliflower into small pieces. Place in a medium pot, cover with water, and boil until soft, about 10 minutes.

Cut cold butter and Gouda into small slices or cubes.

When the cauliflower is done, drain the water using a colander and return it to the pot. Immediately add butter, milk, cheese and salt + pepper.

Using a wooden spoon, I initially mash everything together before whirling the mixture to perfection with an immersion blender. If you don’t have an immersion blender, the mixture can be put in a traditional blender and blended until smooth. Add additional milk for desired consistency.

Gouda is a delicious addition, but these can be made with any cheese you prefer or without cheese.


BAKED SWEET POTATO FRIES

cut friesMy husband doesn’t love sweet potatoes, but we’ve found that cutting them up into fry-like shapes has helped curb this aversion. I mean, whatever it takes.

Ingredients
sweet potatoes
coconut oil
sea salt

Directions
We like to peel our sweet potatoes, but these can be made from unpeeled potatoes as well. Lots of nutrients in those skins!

Heat oven to 400 degrees. Wash or peel your potatoes.

Cut lengthwise to divide the potato in half. Lying each half flat-side down, cut lengthwise into about 1/4 inch sections and then cut each of these sections lengthwise into two or three parts, resembling a french fry.

For each potato, melt 2 spoonfuls of coconut oil in a large bowl. (If you cut up 2 potatoes, melt 4 spoonfuls of coconut oil, etc).

Douse the raw sweet potatoes fries in the coconut oil until saturated.

Place the fries on a cookie sheet and lightly top with sea salt.

Bake for 10 minutes on each side or until they begin to brown.



This has been a Recipe Wednesday post.
Happy cooking. May health guide you.

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6 comments

  1. Looking forward to trying this because I don’t like cooked cauliflower! Maybe I’ll convert? Thanks. I dip my sweet potato fries in warmed honey or even warmed maple syrup for a sweet little touch…

  2. Yum, Jane! I use rutabagas for a warm potatoe-less mash sometimes, always with a healthy spoonful of mined garlic. 🙂 It’s still comfort food season, isn’t it? Love these recipe posts!

  3. The gouda cauliflower mash sounds delish! It’s going in my recipe file–thanks, Jane.

    • Do it! PS. I don’t actually, always measure stuff when I cook so you may find that you need a little more cheese and a little less butter, but isn’t that the fun of it?! You really can’t go wrong with those ingredients 🙂

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