cauliflower-brazil nut puree with crispy tofu.

cauliflower mash 2

Can we talk for a second about mashed potatoes? 

They're sort of the quintessential comfort food, and let's be real: there's not a ton going on with them in their plainest form, neither nutritionally or in terms of taste. They're basically a vessel for butter and gravy, ye olde purveyors of fat and flavor. Without them, mashed potatoes are pretty boring. (They're also a straight shot of white carbs, which means up-up-up with the blood sugar, and up-up-up with the fat storage. Boof.) 

And yet, there is something so perfect about the way a fluffy pile of potatoes can support a meal. Literally, provide a support for the other components of your meal to sit on.

So let's make them worth including on the plate, shall we? 

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Cauliflower is one of my favorite potato swaps. While it's also white and starchy-ish, it's packed with Vitamin C (are you surprised?). It's also full of Vitamin K, protein, a host of B-Vitamins, magnesium, phosphorus, fiber, folate, pantothenic acid, potassium, and manganese. 

It's anti-inflammatory, promotes brain health (thanks to a lovely little compound called choline), and helps the body detoxify. 

Phew. Thanks, Cauliflower. 

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Steaming it and pureeing it = best way to achieve a nice mashed-potato-y texture, and with a bit of added fat and creaminess, plus a touch of green from your favorite leafy veggie, this becomes a luxurious mouthful of goodness, both for your cells and your tastebuds. 

cauliflower mash w placemat

I ate this pretty much daily while recovering from my silly bike accident (anti-inflammation support for the win!), and the addition of crisped tofu cubes makes this a nice complete meal: veggies, protein, healthy fats. It's like grown up baby food. You'll love it.

Check out the steps below. What else would you put on top of this? 

Happy eating! 

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cauliflower brazil nut puree with crispy tofu.
Serves 2
A nutrient-rich alternative to mashed potatoes, topped with crispy cubed tofu.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
  1. 1 small head cauliflower, stems removed, cut into florets
  2. 2 cloves garlic
  3. 1 tsp dried thyme
  4. 4 brazil nuts
  5. 3 leaves swiss chard, coarsely chopped
  6. 1 tsp sea salt
  7. 1 tsp freshly ground pepper
  8. 2 tsp coconut oil, divided
  9. 3/4 cup extra firm tofu, cubed
  1. 1. Bring 2 cups water to a boil in a covered pot with a pinch of salt.
  2. 2. Add cauliflower, garlic, thyme, brazil nuts and chard and bring everything to a boil for 3 minutes.
  3. 3. While it's coming to a boil, heat 1 tsp coconut oil in a skillet until glistening, then add tofu and cook until browned on each side.
  4. 4. Drain cauliflower pot, reserving 1/2 cup of the cooking liquid in a measuring cup.
  5. 5. Transfer cauliflower, etc to a food processor, add reserved cooking liquid and remaining tsp of coconut oil. Blend until smooth.
  6. 6. Transfer puree to serving dishes and top with browned tofu.
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