Page 251 - 27040

243
hot sides yields 4 servings chopped parsley instead of the onions. 3 cooked sweet potatoes instead of cauliflower and 3 sprigs VARIATION For sweet potato fans, try this mash using Bragg liquid aminos onion 2 tablespoons minced Vidalia onto individual plates and serve immediately. smooth. 1 tablespoon nama shoyu or Pinch of Celery Salt (p. 107) Pinch of cayenne pepper 2 scallions, chopped, or ¼ cup Garlic Salad Oil (p. 167) 16 ounces cauliflower florets potatoes. This

yields 4 servings yields 12 servings

CAULIFLOWER MASH CARROT KUGEL
WITH BEET AND ORANGE Unlike the standard potato or noodle
base, kugels can easily be recreated
16 ounces fresh or frozen cauliflower using vegetables, or even fruits, in
½ cup Cashew Mayonnaise (p. 177) 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