Who doesn’t love mashed potatoes? Soft, warm, creamy and delicious – they taste great. Here’s a swap-out for some of the potatoes that boosts veggies and flavors with cauliflower and spices, making it better-for-you and super delicious. Oh yeah, we think that these cumin cauliflower potatoes taste much better than the ordinary.
The dish is so good because of the taste of the cumin and the lightness of the cruciferous cauliflower. Cumin is used as a diuretic and to treat stomach upset and even flatulence! (You know that’s a good thing!) It’s thought to promote a healthy digestive system plus it’s a good source of iron and manganese. Perfect comfort food and a bowl that can be served up as a side for almost any dinner.
Cumin Cauliflower Mashed Potatoes
Makes a lot – serves 6 to 8 (great leftovers)
- 3 Large Yukon Gold Potatoes
- 1 Small Head Cauliflower or 1 Bag Cauliflower Florets
- 2 TB Unsalted Butter
- 2 TB Cumin Seeds
- 1 Cup Low Fat Buttermilk
- 2 TB Ground Cumin
- Sea Salt and Freshly Ground Pepper to Taste
- Garnish with Chopped Fresh Cilantro
Peel and quarter potatoes. Cut cauliflower into 1 1/2-inch florets – include the stem and core.
In a large pot, cover the potatoes with salted cold water by 2 inches and simmer 15 minutes. Add cauliflower and simmer until vegetables are very tender, about 15 minutes more. Drain vegetables in a colander and transfer to a large bowl. With a potato masher, mash potatoes and cauliflower with the 2 TB of unsalted butter.
In a dry heavy skillet toast cumin seeds over moderate heat, stirring, until fragrant. Grind in a spice grinder.
In a small bowl whisk together buttermilk and ground cumin. Stir the mixture into mashed potatoes and cauliflower. Add the toasted cumin seeds and mix until combined. Season to taste with salt and pepper. Garnish the Cumin Cauliflower Mashed Potatoes with cilantro.