Cauliflower & Potato Mash with spicy roast Chickpeas | Vegan & GF

Name: Cauliflower & Potato Mash with spicy roast Chickpeas | Vegan & GF
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1
Ingredients: 2 can cooked chickpeas (480g); 1 tbsp garlic powder; 1 tbsp paprika; Pinch of cayenne pepper (optional); Salt and pepper; 2 medium potatoes (280g); 1/2 big cauliflower (600g); 1 small white onion (70g); 2 tbsp EVOO (Extra Virgin Olive Oil) (30ml); 2 tbsp nutritional yeast (8g); Salt and pepper

This Cauliflower and Potato mash is deliciously smooth, very quick and easy to make (5 ingredients needed!), and full of flavor. It is a different way to eat cauliflower, especially for those who don’t like its texture or flavor.

The combination of textures with the spiced roasted chickpeas is perfect. As always it is a recipe with real food and this time it is gluten-free. Also, this creamy mash is a good alternative to mashed potatoes for children to incorporate more vegetables into their diet.

Need more inspiration for dinner ideas? Check out our favorite ones:

The Easiest Dahl | Red lentil curry
Creamy Mushroom Pasta
Easy Gnocchi in creamy Spinach sauce
Chickpea and Potato Yellow Curry

If you make this recipe leave a comment and don’t forget to share it on Instagram, tag me @EarthyMaite + #EarthyMaite! I love seeing your delicious recreations

Mains

Cauliflower & Potato Mash with spicy roast Chickpeas | Vegan & GF

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Ingredients

Cauliflower & Potato Mash

2 medium potatoes (280g)
1/2 big cauliflower (600g)
1 small white onion (70g)
2 tbsp EVOO (Extra Virgin Olive Oil) (30ml)
2 tbsp nutritional yeast (8g)
Salt and pepper

Spicy roast Chickpeas

2 can cooked chickpeas (480g)
1 tbsp garlic powder
1 tbsp paprika
Pinch of cayenne pepper (optional)
Salt and pepper

Instructions

Cook potatoes: Peel potatoes and cook them in boiling salted water.
Cook cauliflower: Meanwhile cut the cauliflower into florets and after 5 minutes add it to the pot with the potatoes. Let them cook until they are soft (12 min).
Sauté onion and garlic: Meanwhile, cut the onion and garlic and sauté them in a large frying pan with EVOO (later we will use it for the chickpeas). Season with salt and pepper.
Once the onion is browned and the potatoes and cauliflower are cooked, place everything in a food processor. Add the nutritional yeast, EVOO, salt, and pepper, and process it well.
Roast chickpeas: While processing, drain the chickpeas and toast them in the same pan where we browned onion with some more EVOO, salt, pepper, garlic powder, paprika and mix herbs. Wait until they are toasted (5 min).