Cauliflower And Potatoes Recipes

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GOBI ALOO (INDIAN STYLE CAULIFLOWER WITH POTATOES)



Gobi Aloo (Indian Style Cauliflower with Potatoes) image

This is a basic Indian dish that is very tasty! Adjust the spices to your preferences! To make it even better, you could add a bit of stewed tomatoes.

Provided by SHAHZADI

Categories     Side Dish     Vegetables     Cauliflower

Time 35m

Yield 4

Number Of Ingredients 12

1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon minced garlic
1 teaspoon ginger paste
2 medium potatoes, peeled and cubed
½ teaspoon ground turmeric
½ teaspoon paprika
1 teaspoon ground cumin
½ teaspoon garam masala
salt to taste
1 pound cauliflower
1 teaspoon chopped fresh cilantro

Steps:

  • Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
  • Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

Nutrition Facts : Calories 135.3 calories, Carbohydrate 23.1 g, Fat 4 g, Fiber 4.4 g, Protein 4 g, SaturatedFat 0.6 g, Sodium 331.5 mg, Sugar 4 g

ALOO GOBI



Aloo Gobi image

Provided by Aarti Sequeira

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons Ginger-Garlic Paste, recipe follows, or 2 teaspoons grated ginger
1 tablespoon ground coriander
1/4 teaspoon turmeric
1 cup water, divided
2 tablespoons peanut oil
1 large serrano pepper, split down the middle leaving halves attached
1 teaspoon cumin seeds
1 small head cauliflower, cut into small florets
1 russet potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower)
Kosher salt
2 tablespoons freshly minced cilantro leaves, to garnish
1/2 cup cloves garlic, whole
1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
1/4 cup canola oil

Steps:

  • Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.
  • In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.
  • Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.
  • Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve.
  • Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
  • Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

POTATO, CAULIFLOWER, AND CHEDDAR BAKE



Potato, Cauliflower, and Cheddar Bake image

Adding cauliflower to a potato bake may seem radical, but it adds great texture. A cheesy topping is a nice change of pace from the usual creamy casserole.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h

Number Of Ingredients 7

1 tablespoon unsalted butter, plus more for dish
1 1/2 pounds Yukon Gold potatoes (about 6 medium), peeled and sliced 1/2 inch thick
Salt and pepper
1 small head cauliflower (about 2 pounds), sliced 1/2 inch thick
1 tablespoon fresh thyme leaves
1 1/2 cups shredded sharp cheddar (6 ounces)
1/3 cup chicken broth

Steps:

  • Preheat oven to 450 degrees. Butter a 2-quart baking dish. In a large pot, cover potatoes with cold salted water by 2 inches. Bring to a boil, then add cauliflower and cook at a rapid simmer until potatoes are just cooked through and cauliflower is crisp-tender, about 10 minutes. Drain in a colander and let sit 5 minutes.
  • Place half the potatoes and cauliflower in dish, sprinkle with half the thyme and cheddar, and season with pepper. Repeat to make a second layer. Add broth and dot top with butter. Bake until cheese is deep golden and bubbling, 15 to 20 minutes.

Nutrition Facts : Calories 166 g, Fat 8 g, Fiber 3 g, Protein 9 g, SaturatedFat 5 g

INDIAN SPICED CAULIFLOWER AND POTATOES



Indian Spiced Cauliflower and Potatoes image

Categories     Ginger     Potato     Vegetable     Side     Roast     Quick & Easy     Lemon     Cauliflower     Winter     Jalapeño     Coriander     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 15

1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
5 tablespoons vegetable oil
1/2 teaspoon cumin seeds
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced fresh jalapeño, including seeds
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup water
Accompaniment: lemon wedges

Steps:

  • Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.
  • Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.
  • While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.

CAULIFLOWER & POTATO CURRY



Cauliflower & potato curry image

Add some spice to your midweek meal with this one-pan vegetarian main course

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 15

2 tbsp vegetable oil
1 large onion, chopped
large piece ginger, grated
3 garlic cloves, finely chopped
½ tsp turmeric
1 tsp ground cumin
1 tsp curry powder, or to taste
227g can chopped tomatoes
½ tsp sugar
1 cauliflower, cut into florets
2 potatoes, cut into chunks
1 small green chilli, halved lengthways
squeeze lemon juice
handful coriander, roughly chopped, to serve
naan bread and natural yogurt, to serve

Steps:

  • Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender - add a drop of water if you need to, but it is meant to be a dry curry.
  • When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.

Nutrition Facts : Calories 212 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.15 milligram of sodium

ROASTED GARLIC MASHED POTATOES AND CAULIFLOWER



Roasted Garlic Mashed Potatoes and Cauliflower image

A great way to disguise cauliflower! The kids and adults LOVE it! To roast garlic cut pointed end off bulb rub olive oil on wrap in foil and bake 375 for 1 hour.

Provided by Rita1652

Categories     Potato

Time 35m

Yield 4-8 serving(s)

Number Of Ingredients 10

1 head cauliflower, chopped
2 1/2 lbs potatoes, peeled and cubed
1/4 cup olive oil
1/4 cup butter
1/4 cup milk or 1/4 cup cream
1/4 cup sour cream
lots pepper
salt
1/4 teaspoon paprika
1 head roasted garlic, squeezed out of skins (yes whole bulb not clove)

Steps:

  • boil potatoes and cauliflower together till tender.
  • drain and mash potatoes,cauliflower,oil and butter.
  • add rest of ingredients mix through.
  • ENJOY!

Nutrition Facts : Calories 525.4, Fat 29.1, SaturatedFat 11.3, Cholesterol 40.1, Sodium 183, Carbohydrate 60.6, Fiber 9.4, Sugar 5.6, Protein 10

TWICE-BAKED POTATOES WITH CAULIFLOWER AND CHEESE



Twice-Baked Potatoes With Cauliflower and Cheese image

This is a recipe that nods at a lesson taught by the British writer Nigel Slater, which is to poach the cauliflower in bay-leaf scented milk while the potatoes bake. The soft florets are then mashed in with the potato flesh and a healthy splash of the cooked milk. Add butter. Top with cheese.

Provided by Sam Sifton

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

4 large baking potatoes, like russets
1 teaspoon olive oil
Kosher salt
1 small head of cauliflower, cut into florets
3 cups milk
2 bay leaves
4 tablespoons unsalted butter
1 cup grated Parmesan cheese.

Steps:

  • Preheat oven to 450.
  • Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork.
  • Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
  • While the potatoes are baking, put the cauliflower into a saucepan set over medium-high heat, and add the milk and bay leaves. Heat until almost boiling, then reduce flame to low, and simmer until tender, approximately 20 minutes.
  • When the potatoes are done, remove them from the oven, slice them open down the middle and use a spoon to scrape out their flesh into a bowl. Add the butter, the cauliflower and a healthy splash of the milk, and mash to combine. Spoon the mixture back into the empty jackets, place on a baking sheet and shower with cheese. Return to the oven for approximately 15 minutes, until the cheese is melted and golden.

Nutrition Facts : @context http, Calories 643, UnsaturatedFat 9 grams, Carbohydrate 80 grams, Fat 26 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 16 grams, Sodium 1540 milligrams, Sugar 13 grams, TransFat 0 grams

CAULIFLOWER MASHED "POTATOES"



Cauliflower Mashed

Skip the starchy mashed potatoes in favor of this filling, nutrient-dense cauliflower mash.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 8

Number Of Ingredients 5

2 tablespoons butter
1 teaspoon sea salt flakes
4 cloves garlic, peeled
1/2 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 large head cauliflower

Steps:

  • In 1-quart saucepan, heat butter, salt, garlic and chicken broth to a simmer over medium heat. Reduce heat to low; simmer 12 to 15 minutes or until garlic is completely soft. Set aside.
  • In stockpot or Dutch oven, heat 3 quarts water to boiling over high heat.
  • Cut florets from heads of cauliflower. If using stalks, cut stalks into 1/2-inch chunks. There should be about 8 cups raw cauliflower. Add cauliflower to boiling water; return to boiling. Cook 15 to 20 minutes or until cauliflower is extremely soft when pierced with knife. Remove from heat; set aside.
  • Strain cauliflower well; pat dry thoroughly with towel. Place cauliflower in food processor. Add broth mixture. Cover; process until extremely smooth, processing in batches if necessary. Rinse out stockpot, and return to pot to combine batches.

Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 2 g, TransFat 0 g

ROASTED POTATOES AND CAULIFLOWER WITH CHIVES



Roasted Potatoes and Cauliflower With Chives image

Adapted from a recipe I found at epicurious.com. You could use more olive oil if it is your preference. I tend to cook with as little oil as I can get away with.

Provided by yogiclarebear

Categories     Potato

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

10 ounces ruby gold baby potatoes
3/4 lb cauliflower, cut into small flowerets
olive oil flavored cooking spray
2 teaspoons minced garlic
salt and pepper
1/4 cup fresh chives, chopped
fat free sour cream (for serving) (optional)

Steps:

  • Preheat oven to 450 degrees F.
  • Cut potatoes in half, about ½ inch pieces. In a large Ziploc bag, toss potatoes, garlic, a few sprays of cooking spray to coat, and salt and pepper to taste.
  • Put potatoes in a glass baking dish and roast, uncovered, for about 15 minutes, turning occasionally.
  • While potatoes are roasting, put cauliflower in the same Ziploc bag, toss with more salt and pepper to taste, and a few sprays of cooking spray to coat.
  • When 15 minutes are up, stir the cauliflower into the potatoes, mixing well. Roast for 10-15 minutes more, until cauliflower is tender and starting to golden.
  • Toss with fresh chives and serve with sour cream if desired!

Nutrition Facts : Calories 147.8, Fat 0.4, SaturatedFat 0.1, Sodium 60.2, Carbohydrate 32.5, Fiber 7.9, Sugar 5.9, Protein 6.1

ALOO GOBI (PUNJABI-STYLE CAULIFLOWER AND POTATOES WITH GINGER)



Aloo Gobi (Punjabi-style Cauliflower and Potatoes with Ginger) image

This everyday cauliflower and potato dish is generally eaten with flatbreads (rotis or parathas) as well as a yogurt relish and some pickles. You may serve it as part of any meal, along with greens, beans and rice or bread.

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Peanut or canola oil, for shallow frying
1 pound boiling potatoes, peeled and cut into thick 2 by 1 by 1-inch fries
1 head cauliflower (1 3/4 pounds), cut into delicate florets
1 tablespoon peeled finely chopped fresh ginger
1/4 teaspoon ground turmeric
3/4 to 1 teaspoon salt
1/4 teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon ground coriander
3 tablespoons water
2 to 3 tablespoons coarsely chopped cilantro leaves

Steps:

  • Put the oil in a large frying pan and set over medium heat. When it is hot, put in the potatoes and fry them until they are golden and almost tender, about 10 minutes. Lift the potatoes out with a slotted spoon, and drain on paper towels. Turn the heat to medium-high, put in the cauliflower florets, and fry for 3 to 4 minutes, until they are golden brown. Lift the cauliflower out with a slotted spoon and drain on paper towels. Turn the heat off. Remove all the oil from the frying pan except for 2 tablespoons (the extra oil can be drained and reused). Turn the heat to medium-high and put in the ginger. Stir for 10 seconds. Now return the potatoes and cauliflower to the pan. Turn the heat down to medium. Put in the turmeric, salt, cayenne, cumin, and coriander. Stir gently to coat the vegetables with the spices. Add 3 tablespoons of water. Stir once and cover the pan. Turn the heat down to low and cook very gently for 4 minutes. Add the cilantro and toss gently. Serve hot.

POTATO AND CAULIFLOWER CASSEROLE



Potato and Cauliflower Casserole image

Great potato and cauliflower side dish. Goes especially well with a pork meal.

Provided by PRIMARYGR

Categories     Side Dish     Potato Side Dish Recipes

Time 45m

Yield 6

Number Of Ingredients 7

2 large potatoes, peeled and chopped
1 head cauliflower, cut into florets
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup heavy cream
1 cup shredded Swiss cheese
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
  • In a pot with enough water to cover, boil the potatoes 10 minutes, or until tender but still firm. Drain, and set aside.
  • In a pot, place the cauliflower in a steamer basket over boiling water. Steam 5 minutes, until tender but still firm. Set aside.
  • Melt the butter in a saucepan over medium heat, and whisk in the flour. Gradually stir in the heavy cream until thickened. Remove from heat, and mix in 1/2 cup Swiss cheese until melted. Season with salt and pepper.
  • Arrange the potatoes and cauliflower in the prepared casserole dish. Pour the cream sauce over the potatoes and cauliflower, and sprinkle with the remaining Swiss cheese.
  • Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

Nutrition Facts : Calories 475.7 calories, Carbohydrate 33.5 g, Cholesterol 107 mg, Fat 32 g, Fiber 4.5 g, Protein 16 g, SaturatedFat 20.1 g, Sodium 168.4 mg, Sugar 3.8 g

MASHED POTATOES WITH CAULIFLOWER



Mashed Potatoes with Cauliflower image

Provided by Ellie Krieger

Categories     Potato     Side     Steam     Thanksgiving     Vegetarian     Cauliflower     Healthy     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 5

1 1/2 pounds of Yukon Gold potatoes
1 small head cauliflower (about 2 pounds), cut into 1-inch florets
2/3 cup 1%; milk
2 tablespoons of unsalted butter
Salt and freshly ground pepper to taste

Steps:

  • 1. Scrub the potatoes and cut into 2-inch pieces. Arrange them in a steamer basket and steam for 10 minutes. Add the cauliflower to the basket, and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer.
  • 2. Heat the milk and butter in a small saucepan. Put the cooked vegetables and warm milk in a large pot or bowl, and mash with a potato masher until smooth. Season with salt and pepper.

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CAULIFLOWER MASHED POTATOES - THE WHOLE COOK
2021-11-12 While potatoes are cooking, microwave a 15 oz steamable bag of cauliflower per package instructions. When cauliflower is done, set aside. Drain the water from the potatoes and move to the next step in the recipe. Add the cooked potatoes and cauliflower to a food processor or high powered blender along with milk, salt, garlic powder, and pepper.
From thewholecook.com


CAULIFLOWER 'POTATO' SALAD RECIPE - TODAY.COM
2022-06-09 Preparation. 1. Bring a pot of salted water to a boil. Add the cauliflower florets to the boiling water and cook for 5 to 7 minutes, until tender. Drain well and cool to room temperature. 2. Add ...
From today.com


MASHED POTATOES AND CAULIFLOWER RECIPE - BOWL ME OVER
2019-11-06 In a small pan, warm the sour cream and butter. Add it to the potatoes along with the shredded cheese. With a potato masher, potato ricer or a hand mixer, mash/mix until they are well combined. If the potatoes need some extra moisture, add …
From bowl-me-over.com


CAULIFLOWER POTATO MASH RECIPE - OUR LOVE LANGUAGE IS FOOD
2021-08-05 Drain and Mash. Reserve 1/2 cup of the cooking liquid and set aside. Drain the remaining liquid. In the same pan, mash the cooked potatoes and cauliflower with 3/4 cup broth, butter, and sour cream until desired consistency is reached. Add additional reserved liquid if needed. Stir in chives, salt, and pepper to taste.
From ourlovelanguageisfood.com


CAESAR CAULIFLOWER POTATO SALAD RECIPE — ZESTFUL KITCHEN
2022-06-23 Tips. It’s important to know the difference between a saute pan and a skillet. A saute pan has a wide, flat bottom with vertical 90º sides. Skillets, on the other hand, slides that flare up and outward at an angle.
From zestfulkitchen.com


CAULIFLOWER AND POTATO BAKE - EASY MIDWEEK SUPPER RECIPE
2020-03-03 In a steamer if you have one, boil the potatoes in the bottom pan and steam the cauliflower – or boil each in separate pans until just cooked. In a lasagne type dish, place the potatoes in the bottom. Add the cauliflower on top. Bake in a preheated oven at 180 degrees C for about 30 minutes until browned.
From pennysrecipes.com


CAULIFLOWER AND POTATOES RECIPE RECIPES
Puree cauliflower instead of actual potatoes for a "Mock" Garlic Mashed Potatoes recipe from Food Network to get the same creamy comfort without the carbs. From foodnetwork.com Reviews 4.6 Total Time 21 minutes Category side-dish Calories 149 calorie per serving. Garnish with chives, and serve hot with pats of butter. See details »
From tutdemy.com


CAULIFLOWER MASHED POTATOES - SELF PROCLAIMED FOODIE
2019-10-03 Peel and chop the potatoes. Add to a pot and cover with water. Bring to a boil, cover, reduce heat to maintain a simmer. Continue cooking until fork tender, about 15 minutes. Just before the potatoes are fully done, add the cauliflower rice, cover, and continue cooking until both vegetables are tender, about 5 minutes. Drain.
From selfproclaimedfoodie.com


RACHEL RODDY’S RECIPE FOR CAULIFLOWER AND POTATO BAKE
2022-01-31 Add three-quarters of the grated parmesan. Mix the potatoes and cauliflower with the bechamel, then tip into an ovenproof dish. Top with breadcrumbs mixed with the remaining cheese, then bake at ...
From theguardian.com


POTATO AND CAULIFLOWER BAKE - LAVENDER & MACARONS
2022-02-03 Preheat the oven to 375 F. Bring a large pot of water to a boil. Add 1 teaspoon of salt, cauliflower florets and potatoes and cook on a medium heat for 7 minutes. Drain. In a medium saucepan over medium heat, melt 2 tablespoons of butter, add flour and whisk to combine. Add warm milk, stirring constantly until the sauce thickens.
From lavenderandmacarons.com


CAULIFLOWER MASHED POTATOES - THE BIG MAN'S WORLD
2022-05-09 Cook the cauliflower: Take a steamer, add cauliflower, and place it over a large pot of boiling water. Steam it for at least 15 minutes or wait until it’s cooked. Once done, remove the water, cover with a lid and set aside. Prepare the garlic: Using the same pot, add some butter, then saute garlic until fragrant.
From thebigmansworld.com


CAULIFLOWER POTATO SOUP - SPEND WITH PENNIES
Instructions. Cook bacon in a medium pot over medium heat until crispy and browned. Remove the bacon leaving the fat in the pot. Stir in the onions and cook until softened, about 5 minutes. Stir in garlic and cook one minute more. Add chicken broth, milk, potatoes and cauliflower.
From spendwithpennies.com


CREAMY OLIVE OIL MASHED POTATOES AND CAULIFLOWER
2016-11-09 Cook for 3 minutes. Ladle off 1 1/2 cups of cooking water and drain the potatoes and cauliflower into a colander. (Total cooking time varies from 15 to 30 minutes depending on the size of the potatoes). Add the potatoes and cauliflower back into the pot along with the olive oil, 1 cup of cooking water, 1 teaspoon salt, and freshly ground black ...
From momskitchenhandbook.com


POTATO, CAULIFLOWER AND BROCCOLI BAKE - EASY MEALS FOR BUSY MUMS
2021-07-04 Preheat the oven to 200°C/400°F/Gas Mark 6. Cook the potatoes in lightly salted boiling water for 10 minutes, or until tender. Drain and set aside. Keep the water for cooking the broccoli later. Cook the broccoli and cauliflower in lightly salted boiling water for 3-4 …
From easymealsforbusymums.com


MASHED CAULIFLOWER AND POTATOES - THE YUMMY BOWL
2021-12-06 Transfer vegetables to a food processor or a large bowl (if using a handheld immersion blender.) Add milk mixture gradually and blend until the vegetables turn into smooth and silky puree. You may not need to use all of the milk. Adjust salt and pepper to taste.
From theyummybowl.com


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