Looking for a new yummy side dish? Try making Mashed Fauxtatoes and gravy! This easy to prepare recipe will be the perfect addition to any main course!
For this mashed fauxtatoes recipe, you’ll need:
1 head Cauliflower
4 ribs Celery
4-6 cloves Garlic
Extra Virgin Olive Oil (EVOO)
Spices (sea salt, pepper, paprika, cumin, etc.)
1 cup of Chicken Broth
Once you have all of your ingredients, preheat oven to 350 degrees. Rough chop the Cauliflower florets, chop the stems more fine, and chop the Celery in 2″ pieces and leave the garlic in the shell (they will roast inside themselves). Place veggies on cookie sheet, spray with EVOO, sprinkle with spices. Roast for 30 minutes until the cauliflower florets start to brown. Blend veggies with 1 cup Chicken Broth and additional spices to taste. Several of our dieters use this as a soup thickener often, which makes for a very hearty, thick bowl!
*The celery adds a light/no flavor to this purée, you can omit if desired.
For the gravy, you’ll need:
Braised Celery, Mushroom, & Garlic Purée
1 lb Mushrooms
4 ribs Celery
4 cloves Garlic
Spices (sea salt, black pepper, thyme, rosemary, sage, etc.)
One can of Chicken Broth
Once you have all of your ingredients, lightly spray a sauté pan with EVOO. Chop celery in thin slices, place in sauté pan, cooking at medium heat ~5-8 minutes until they start turning transluscent. While the celery is sautéing, wash and thinly slice the mushrooms, then add to the sauté pan. Dice the garlic, add to the pan, and allow the garlic brown slightly while adding your spices to taste. Add Chicken Broth to just barely cover vegetables and allow to simmer over low heat 10 minutes. Pour into a blender and purée until smooth, and add some spices.