This recipe has the texture and flavor of mashed potatoes, but so much more vitamins, minerals and protein.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
- 1/2 cup split red lentils
- 2 cups cauliflower
- 1-2 cloves garlic roasted or pressed
- 1 Tbsp nut/seed butter almond, sunflower, etc
- salt to taste
- 1 green onion optional
Put the lentils in a small pot with about 3/4 cup water, bring to a boil and simmer, covered with a lid. Don’t add any salt yet!
After the lentils have cooked about 5 minutes, add the cauliflower, chopping it roughly.
Once the cauliflower is slightly softened, transfer the contents of the pot (water included) to a food processor. Add the garlic (roasted for a softer flavor, or pressed raw for a nice garlic kick), nut/seed butter, salt and any other seasonings you like in your mashed potatoes, and puree until it’s smooth.