Mashed Cauliflower and Potatoes
2 cups coarsely chopped fresh cauliflower
2 cups diced unpeeled red potatoes
¾ cup gluten-free chicken or vegetable broth (or water)
¼ teaspoon black pepper
a few pinches dried parsley
- In medium saucepan combine cauliflower, potatoes and broth or water. Bring to a boil over high heat. Cover, reduce heat and simmer 15 minutes. Uncover; continue to simmer 6-8 minutes or until the vegetables are very tender and most of the liquids is absorbed.
- Add black pepper; mash with a potato masher. Remove from saucepan and garnish with parsley. Makes 4 servings.