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hot sides yields 4 servings VARIATION For sweet potato fans, try this mash using chopped parsley instead of the onions. 3 cooked sweet potatoes instead of cauliflower and 3 sprigs onto individual plates and serve immediately. smooth. Bragg liquid aminos onion 2 tablespoons minced Vidalia LOW-CARB GARLIC-CAULIFLOWER MASH 3. Add the scallions or onion, cayenne, Celery Salt, and nama shoyu or Bragg liquid aminos. Scoop 2. Drizzle

yields 4 servings yields 12 servings

CAULIFLOWER MASH CARROT KUGEL
WITH BEET AND ORANGE Unlike the standard potato or noodle

16 ounces fresh or frozen cauliflower base, kugels can easily be recreated
½ cup Cashew Mayonnaise (p. 177) using vegetables, or even fruits, in
place of the heavier and more calorie-
1 raw beet, peeled laden carbs.
1 orange, cut in half
2 pounds (8–10 small or 4 large)
1. Boil the cauliflower until tender, carrots, finely shredded
about 5 minutes. Drain. 3 medium onions, grated
2. In a medium bowl, mash the cau- 2 tablespoons honey
liflower with the mayonnaise. 2 eggs
Scoop the cauliflower mixture
onto 4 individual plates. 1. Preheat the oven to 400˚ F. Grease
3. Cut the beet with a julienne peel- a 9x13-inch baking dish.
er to form thin strips. Arrange over 2. Combine all the ingredients, mix-
the cauliflower scoops. Squeeze ing well. Pour into the greased
fresh orange juice over the beets. baking dish and bake for 1 hour.
Serve immediately.

Low-Carb Garlic-Cauliflower Mash Sweet Potato Pie
242 HEALTHY EVER AFTER 251