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Mashed Cauliflower and Potatoes

  • 30 minutes
  • Preparation time10 minutes
  • 4 portions
recipe image Mashed Cauliflower and Potatoes


  • 450g yellow or red potatoes, peeled and cubed
  • 3 cups cauliflower florets
  • 3 garlic cloves, peeled
  • 2 fresh rosemary sprigs
  • 1 teaspoon salt, to taste
  • 3 tablespoons vegan spread
  • 1/2 cup Flora Thickened Plant Cream

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Collect potatoes, cauliflower, garlic and rosemary in a 4-litre saucepan. Cover with water, and bring to the boil over high heat.
  2. Reduce heat to low and simmer, partially covered, until vegetables are very tender, about 15 minutes. Drain and discard rosemary sprigs.
  3. Return vegetables to saucepan. Add the vegan spread, plant cream and salt, and mash all of the ingredients together with a potato masher or potato ricer.