Recipe Collab: Cauliflower Quinoa Mash with Mushroom Gravy

Want to get into the cauliflower craze but not quite ready to say goodbye to potatoes? You don't have to! We've combined good 'ol spuds with Vitamin C-packed cauliflower, the complete protein of Toasted Quinoa, and topped it all off with a savory Mushroom Gravy made with help from our friends at Bou.

Ingredients:

• 1 head of cauliflower, chopped into florets
• 2 small red potatoes
• 1/2 cup I Heart Keenwah Toasted Tricolor Quinoa, cooked and cooled
• 1 tsp garlic powder
• 1 tsp onion powder
• 3 tsp vegan butter (e.g., Earth Balance)
• 1/3 cup almond milk
• salt and pepper to taste
• 3 sprigs of fresh thyme
• mushroom gravy (1 cube BOU Mushroom Gravy bouillon + 1/2 cup water)

Directions:

1. Place cauliflower and potatoes in a large pot, cover with water and generously salt.  Bring water to boil and cook for 15 minutes.
2. Drain water.
3. Add garlic powder, onion powder, vegan butter, almond milk, salt, pepper, and mash with a hand masher. Texture will be toothsome (as opposed to smooth puree).
4. Add quinoa and thyme and fold in with a spoon.
5. We also recommend adding some fresh greens (e.g., baby spinach or kale - optional).
6. Serve with mushroom gravy.

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