- 1 head of cauliflower (400 g, 1 ¼)
- 2 sweet potatoes (yams) (600 g, 4 cups)
- 250 g mixed seasonal mushrooms
- 2 large carrots (180 g, 1 ¼ cup)
- 1 organic vegetable bouillon cube
- 1 large red onion
- coconut oil, for frying
- 2 cloves garlic
- sea salt and black pepper, to taste
- 1 tbsp mustard
- 1 tbsp tamari (Japanese gluten-free soya sauce)
- ½ tsp cayenne pepper
Wash the vegetables and mushrooms. Cut the cauliflower into florets and chop the stalk. Slice the carrots into rounds. Boil the cauliflower, carrots and sweet potatoes (yams) separately and drain, reserving about a cup of the cooking liquid from the sweet potatoes. Crumble the bouillon cube into the cup of cooking liquid and stir until dissolved.
In the meantime, chop the onion and sauté until glassy in about a tablespoon of coconut oil in a frying pan. Peel the garlic and press (using a garlic press) into the sautéed onion. Transfer to a plate and keep separate from the other ingredients until it is time to combine. Slice the mushrooms and sauté in a tablespoon of coconut oil in the same frying pan. Let the moisture cook off and season to taste with salt and pepper. Mash the sweet potatoes, adding the cooking liquid/bouillon mixture and onions until fine. Mash the remainder of the vegetables coarsely. Add the vegetables to the sweet potato puree and mix to combine. Season the mash with mustard, tamari, cayenne pepper and black pepper. Season to taste. Garnish the mash with the sautéed mushrooms.