Cauliflower, Carrot & Leek Mash

Are you looking for a low-carb version of mashed potatoes that you – and your waistline – will love?

Look no further than this mouthwatering mash recipe! Nutrient-dense and full of delicious flavours – it’ll be love at first bite.

This vegetable mash is super versatile and can be enjoyed warm or cold …

  • use as a side to your meat or fish dishes
  • enjoy topped with fried eggs
  • use as a dip or spread for crackers, sliced veggies or wraps
Cauliflower, Carrot & Leek Mash

INGREDIENTS: (serves 4)
1 head cauliflower
5 large carrots
1 whole leek
1 lemon (juice only)
2 tbsp avocado or coconut oil
1/2 can full fat coconut milk
1 tbsp dried rosemary
Sea salt and black pepper to taste

INSTRUCTIONS:

1. Chop up all vegetables, place on baking sheet with oil and spices and bake at 350 for 45 minutes.

2. Put cooked veggies in a food processor or high-powered blender with lemon juice and coconut milk and mix until a smooth mash is formed. You may need to do this in two batches.

3. Use right away or store in fridge for use during the week.

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