Our classic hummus recipe! We love dipping crunchy vegetables into it, spreading it onto crackers or a crusty bread, dolloping it on top of of a Buddah bowl or using it as a side with a lunch time salad.

Ingredients
1 can chickpeas, drained
3 tablespoons olive oil
2 tablespoons tahini
Juice of 1 lemon
1 garlic clove, peeled and roasted in the oven for 10 minutes
1 teaspoon ground cumin
Pinch of sea salt
1-2 tablespoons water

Simply place all of the ingredients into a food processor, except the water. Blend until smooth and creamy, adding the water little by little until you reach your desired consistency.

Photo by Chef Katie Hueth, Eat Gatherings

If we could live off of one thing, I’m pretty sure it would be some kind of plant-based “Nourish Bowl.” It’s hard to beat the combo of seasonal veggies, whole grains, beans, legumes, nuts, seeds, all topped off with one of our incredible dressings. Our bowls are a beautiful balance of nutrients and always a crowd pleaser!

To make your own, grab a handful of dark leafy greens, add your favorite toppings, drizzle a delicious dressing or squeeze of fresh lemon, and you’re good to go! A delicious breakfast, lunch or dinner prepared in just 10 minutes!

To create, choose one or more ingredients from each group, and find a recipe for our favorite Sweet Tahini Dressing below!

Greens
Spinach, romaine, arugula, kale, microgreens, swiss chard, etc.

Proteins
Vegan: tofu or tempeh, edamame, beans, quinoa, lentils, chickpeas, hemp seeds, nuts and seeds. Vegetarian: farm fresh eggs and wild-caught fish.

Healthy Fats
Avocado, olive oil, olives, nuts, seeds, hemp hearts.

Veggies
Carrots, cucumbers (actually a fruit!), cabbage, beets, zucchini, snap peas, peas, radish, green beans, broccoli, cauliflower….any combination of veggies you enjoy!

Carbohydrates
Sweet potatoes, quinoa, millet, brown rice, wild rice, beans. These components are great to make ahead!

Add-ons
Fermented veggies like kimchi or sauerkraut, homemade salad dressing, nutritional yeast, homemade hummus, apple cider vinegar, fresh lemon juice

GCF Sweet Tahini Dressing

Ingredients:
1/4 cup tahini
2 tablespoons fresh lemon juice (about 1 medium lemon)
Dash of cayenne pepper
1 teaspoon mirin (rice wine)
1 tablespoon maple syrup
1/3 cup warm water

Instructions:
To make the tahini sauce, combine all ingredients and stir with a whisk. This sauce will thicken as it sits. Add warm water to thin. Makes 1/2 cup sauce. Serving size: 2 tablespoons.

When you are craving this chocolaty-peanut-buttery goodness, we have the treat for you… all the flavors you desire, none of the guilt - and superfoods to boost! This recipe takes a few simple steps and a sprinkle of patience but it’s oh, so worth it!

Layered Love Bars

Peanut butter Layer:

1/2 cup organic peanut butter

1/4 cup melted coconut oil

1/4 cup maple syrup

2 tsp vanilla extract

1 1/2 cups almond flower

2 T maca powder (or more to taste - this will give a distinctive caramel flavor) we love Thrive Market brand.

1/2 cup Lily’s dark chocolate chips.

Mood Boosting Cacao Layer:

1/2 cup walnuts

10 - 12 big juicy dates (soaked in warm water for ~15 minutes)

1/4 cacao powder

2 T cacao nibs

optional: a few organic coffee beans

2 tsp vanilla extract

1/2 tsp coarse sea salt

Instructions

1. Process each batch in a food processor until a raw dough forms - should be thick but spreadable. Add water 1 T at a time to get to consistency.

2. Line a med sized sheet pan with parchment

3. Layer cocao layer first, spread evenly and pressed down firmly into pan. Refrigerate for 30 mins to set.

4. Layer Peanut Butter layer on top - evenly distribute and less firmly into pan (use a second pan and something weighted.

5. Press in lily’s dark chocolate and a sprinkle of malden sea salt

6. Freeze for an hour to allow to set

7. Cut into half inch squares or smaller.

8. Store in fridge or freezer

Roasted Kale Chips - Because we are always looking for ways to get kids to eat more Kale! I hope you family enjoys these as much as we do.

Roasted Kale Chips

Ingredients:
One 1 1/2-pound bunch kale
1 tablespoon olive oil
1 tablespoon raw pumpkin seeds
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Directions:

Preheat the oven to 350 degrees and set out two baking sheets lined with parchment paper.

Rinse the kale and pat dry with paper towels. Wrap the kale in another layer of fresh paper towel—the kale must be very dry in order to crisp up.

Roughly chop the kale leaves and discard the stems.

In a large bowl, toss the kale leaves with the olive oil, pumpkin seeds, salt and pepper, rubbing the leaves with your fingers to coat with the oil and spices. Arrange the leaves over the baking sheets and bake for 7 to 8 minutes. If the chips are crisp in the center, remove them from the oven and serve. Otherwise, bake for an additional 2 to 5 minutes, until the chips have crisped.

Let’s talk about this slaw. It’s proof that sometimes, the most humble of ingredients can make for the best recipes. Take cabbage, with all of its potent antioxidants, and toss it with carrots and a simple dressing. Add some freshly toasted seeds to the mix and you have a colorful coleslaw that’s bursting with flavors and amazing health benefits.

Ingredients:

1 Purple Cabbage (thinly sliced)
2 Carrots (grated)
3 tbsps Sesame Oil
3 tbsps Rice Vinegar
1 Garlic (clove, minced)
1/4 cup pomegranate seeds
1/4 cup Sesame Seeds (toasted). Pepitas also work well.
Sea Salt & Black Pepper (to taste)

In a large bowl, combine the cabbage, carrots, sesame oil, rice vinegar, garlic, sesame seeds, pomegranate seeds, salt and pepper. Mix well. Enjoy!

If you like this recipe, you might also enjoy our yummy Green Pea Guacamole.

Add some extra nutrients to the classic party dip by making it a green pea guacamole. The taste of a traditional guac it still there, but the health benefits and protein power are amped up. Serve with tortilla chips and veggie crudite or as a spread for tacos to keep it on the healthy side.

Ingredients

• 2 handful cilantro leaves

• 1 cup frozen peas, thawed under warm running water

• 2 tbsp fresh lime juice plus more to taste

• 1 clove garlic

• 1 teaspoon jalapeño or serrano, minced

• 1 tsp sea salt plus more to taste

• 1/2 tsp freshly ground black pepper

• pinch of cumin

• 2 large ripe avocados pitted and peeled and chopped into rough chunks

Place everything except the avocado in a food processor and blend until smooth. Add the avocado, and pulse a few times until they are incorporated, but still chunky.

Serve with chips and veggie crudite, or use as a spread on tortillas. Garnish with fresh cilantro and lime wedges.

If you love this recipe, you might also love our Pumpkin Hummus

This vegan curry is an EXPLOSION of awesome flavor. And the best part? It only takes about 20 minutes to make! Serve it up with some warmed naan, and you’ve got yourself an amazing healthy dinner that the whole family with love.

Cauliflower & Chickpea Coconut Curry

Ingredients
2 Tbsp extra virgin olive oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1/2 lemon, juiced
2 Tbsp fresh ginger, minced
1-2 Tbsp red curry paste (according to spice preference)
2 cups coconut milk, canned (we use full fat)
1 Tbsp curry powder
1 Tbsp maple syrup
1 Tbsp tamari or soy sauce
1/2 tsp sea salt
1/2 head cauliflower (chopped)
1 can chickpeas (rinsed and drained)
Cooked rice (brown rice or jasmine)
Cilantro and lime wedges for garnish

Instructions
Heat olive oil in a large dutch oven over medium heat.

Add onions, garlic, sea salt and ginger. Sauté for 2-3 minutes, stirring frequently.

Add curry paste and stir. Cook for 2 minutes more.

Add curry powder, coconut milk, lemon, maple syrup and tamari and stir. Stir well and bring to a simmer over medium heat.

Once simmering, add cauliflower and chickpeas and simmer under low to medium-low heat for 10-15 minutes, stirring occasionally, to soften the cauliflower and chickpeas and infuse them with curry flavor. Serve over cooked brown rice or jasmine rice. Garnish with fresh cilantro.

This smoothie contains quite the powerhouse of nutrition, like calcium and magnesium from spinach, antioxidants from blueberries and cinnamon, protein from hemp seeds and heart healthy fats from flax and almonds!

Ingredients:

1 cup frozen blueberries
1 cup unsweetened almond milk
1-2 pitted medjool dates
2 Tbsp almond butter
2 Tbsp hemp seeds
1 Tbsp flax seeds
Pinch of ground cinnamon
Handful baby spinach leaves

Add everything to a high speed blender and blend until smooth. Serve and enjoy!

Our favorite energy boosting add ins: Maca, Goji Berries, Acai, Chaga Mushroom, Your Super: Energy Bomb.

Recipe and photo from Chef Katie Hueth

We love anything carrot–especially Chef Katie’s carrot ginger soup. Nutrient rich, soothing, immune boosting, what’s not to love?

Ginger:

• supports brain function

• may inhibit some forms of cancer

• fights respiratory viruses

• promotes digestive health

Carrots contain:

• Beta Carotene

• vitamin K

• vitamin C

• calcium.

We don’t peel the carrots.  Wash them well, and buy organic when you can so you don’t have to worry about pesticides.

Katie's Carrot-Ginger Soup

Ingredients:

• 2 T olive oil

• 1 onion, diced

• 8 carrots, sliced

• 4 cups vegetable stock

• 2 tbsp. fresh ginger, minced

• Salt and pepper to taste

In a large saucepan, heat olive oil over medium/high heat. Add onions and sauté for 10 minutes until translucent. Add carrots and broth and bring to a simmer. Cook the soup for 30-40 minutes until the carrots are tender. Add the fresh ginger to the soup. Puree soup in blender.

This healthy hot chocolate is a delicious alternative to the powdered mixes we used when we were kids!

The comforting blend of cocoa, almond milk, almond butter, maple syrup, vanilla and coconut oil provide the decadent texture and warming flavors that you’d expect from a cup of hot chocolate.

We love using almond milk in this recipe as its easy flavor blends perfectly with the rich cocoa powder. If you want a creamier and nut-free drink, try using coconut milk instead.

Ingredients:
1 1/2 cups almond milk (or coconut milk)
1 tablespoon maple syrup
1 teaspoon organic coconut oil
2 tablespoons of raw almond butter
1/2 teaspoon of vanilla extract
Pinch of sea salt to taste
1 heaping tablespoon cocoa powder

Directions:

Add all ingredients to your Vitamix or high-speed blender until thick and smooth. If you have a milk frother - froth 1/4 cup of your mixture - pour the rest into a small pot, gently heat until warm - top with froth, sip and enjoy!

If you like this recipe, you might like our Vegan Matcha Latte

Quinoa, chickpeas, fall veggies and herbs: It doesn’t get much healthier or filling than that!

The roasted veggies pack a powerful punch of nutrition and the chickpeas add the perfect amount of fiber and protein.

This dish travels and keeps well, so make a large batch and have leftovers for breakfast with a poached egg or take it to work for lunch.

Ingredients:

• 1 cup dry quinoa

• 2 cups water (or veggie broth to prepare quinoa)

• 1/2 pound broccoli, cut into florets

• 1 sweet potato, peeled and chopped into bite size pieces

• 1 can (15 oz) chickpeas

• 1 bunch laccinto kale, roughly chopped

• olive oil, as needed

• 1/4 cup fresh parsley (or more to taste)

• juice from one lemon

• 1/2 Tablespoon apple cider vinegar

• 2 teaspoons maple syrup

• 3 Tablespoons olive oil

• salt and ground pepper, to taste

• crushed red pepper, to taste (optional)

Directions:

Preheat oven to 425ºF.

Rinse and drain quinoa. Cook the quinoa according to the package instructions. Remove from heat and allow to cool

Drain and rinse your canned chickpeas. Place the chickpeas on a paper towel or hand towel to dry.

Toss broccoli and sweet potato chunks with a olive oil and roast at 425ºF for about 20 minutes. After 20 minutes, add your kale and chickpeas to the roasting pan. Toss, and roast for another 15 minutes. Stirring the veggies around at least once during the roasting process.

Once your veggies are nice and roasted, remove from the oven and combine them with the quinoa.

Add chopped parsley to the quinoa and vegetable mixture.

In a small bowl, whisk together lemon juice, vinegar and maple syrup. Gently stir in oil, and add salt, pepper and crushed red pepper flakes to taste. Toss dressing with the quinoa and veggies.

For an easy and absolutely delicious lunch, you just can’t go wrong with this creamy (BUT VEGAN!) cauliflower soup.

Cauliflower is so nutritious! It is loaded with vitamins, minerals and antioxidants like Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese. And guess what? Cauliflower is also a good source of protein.

Cauliflower & Leek Soup
Ingredients:

3 tablespoons extra virgin olive oil
2 large leeks, white and light green part only, chopped. (chop first and wash well, they are dirty inside!)
2 stalks celery, chopped
3 cloves garlic, finely chopped
1 large head of cauliflower, cut into 2 inch florets
4 cups vegetable stock (more if needed)
3 cups water (more if needed)
1 bay leaf
2 teaspoons sea salt, more or less to taste
1/2 teaspoon coarse black pepper, more or less to taste
Garnish with chopped chives, parsley, a squeeze of lemon and almonds

TO MAKE:

In a large soup pot or dutch oven, heat the olive oil over medium-high heat. Add the leeks, celery, and a pinch of salt and sauté until soft, about 5 minutes. Add the garlic, cook for another minute, stirring. (be careful not to burn the garlic or the soup will be bitter.) Add the stock, 2 cups water, 2 teaspoons sea salt, 1/2 teaspoon pepper and the bay leaf, then bring to a boil. Add the cauliflower florets and turn the heat to medium; simmer 30 minutes until the cauliflower is tender. Discard the bay leaf. Puree the soup in small batches in a high-speed blender (I use a vita-mix) until very smooth. Add the pureed soup back to the pot and stir in 1/2 to 1 cup more stock or water (if needed)

Garish with fresh chopped chives, parsley, and lemon. Chopped almonds are also a great addition!

If you like this recipe, you might also like our GCF Detox Broccoli Soup

Craving something sweet but healthy? Then grab one of these easy yummy Peanut Butter Energy Balls. These delicious bites are healthy, anti-inflammatory, gluten-free, dairy-free, simple to prepare, refined sugar free, high in fiber and delicious!

PEANUT BUTTER ENERGY BITES

1 cup oatmeal
1/2 cup unsweetened coconut
1/2 cup unsweetened peanut butter
1/2 cup ground flax
1/2 cup diced dates
1/3 cup honey
1 tsp. vanilla extract
1 tbsp. chia seeds

Combine all the ingredients. roll into balls and refrigerate until firm. Serve or freeze for up to 1 month.

If you like this recipe, you might also like Kelly’s Pumpkin Spice Chia Pudding

Our taste buds are starting to move from the abundant fruits and vegetables of summer, to the comforting and warming dishes of winter. Fortunately, comfort foods can still be healthy. Our Detox Broccoli Soup is filled with nutrient-dense vegetables and herbs and topped with our delicious cashew crema. It’s the perfect soup for a post-holiday cleanse.

GCF Detox Broccoli Soup

Ingredients:

1 1/2 cups raw cashew pieces (or whole raw cashews)
Fine sea salt
1 cup boiling water
1 large head broccoli (about 1 1/2 pounds), florets chopped into bite-size pieces and stems peeled and roughly chopped
1 small fennel bulb, trimmed, quartered, cored and roughly chopped
2 large stalks celery, trimmed and roughly chopped, leaves reserved for garnish
2 tablespoons extra-virgin olive oil, plus more for drizzling
Torn fresh dill or parsley
Freshly ground black pepper

Preparation:

Place the cashews in a blender along with a pinch sea salt. Pour the boiling water on top. Cover and let sit to allow the cashews to soften while you make the soup.

Combine the broccoli, fennel, celery, 2 tablespoons oil, 1 teaspoon sea salt and 3 cups water in a pot and cover loosely with a lid, leaving a small opening so steam can escape (this helps the soup keep its bright-green color). Bring to a boil over high, then steam vegetables over medium until they are tender, 8 to 10 minutes. Remove from the heat.

Purée the cashews and water until completely smooth and frothy (the cashew cream should be the consistency of very loose whipped cream). Add additional water, if desired to thin the mixture. Spoon the cashew cream into a bowl.

Working in batches, transfer the steamed vegetables and their cooking liquid to the blender and purée on high until completely smooth. Taste, and add more salt as needed. Divide the soup among bowls and top with cashew cream, celery leaves, dill, pepper and a drizzle of olive oil. Serve warm.

If you like this recipe, you might also like our Curried Butternut Squash Soup

Naturally sweetened with maple syrup, this delicious crunchy granola is a delicious crunchy treat and perfect anytime of day!

This homemade granola recipe is healthier than most store bought versions.....Made with whole grains, it's oil-free and naturally sweetened. You just can’t beat freshly baked granola packed with delicious and good-for-you ingredients.

Ways to serve your granola:

• It’s great as a cereal with fresh fruit, and nut-milk of your choice

• Topped on non-dairy ice cream, chia pudding or yogurt

• Add a small handful on top of your favorite smoothies, smoothie bowl or shake

Ingredients:
3 cups old fashioned oats
1 cup raw almonds, whole or slivered
1 cup raw cashews, whole or halves & pieces
1 cup coconut flakes or shredded coconut
1/4 cup flaxseed meal
1/2 cup pure maple syrup
1-2 teaspoons vanilla extract
1/2 teaspoon cinnamon, optional
pinch of salt

Instructions:

Preheat oven to 300 degrees. Line large, rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the oats, almond, cashews, flaxseed meal, coconut flakes, maple syrup, vanilla, optional cinnamon and pinch of salt, mix well to combine.

Layer granola mixture on the lined baking sheet, evenly distributed

Place baking sheet in the oven, on the middle rack, and cook for 45 minutes, stirring the mixture well every 10 minutes.

Once done, remove from oven and let cool. When granola has cooled, it will be perfectly crunchy and ready to enjoy!

Store: Keep leftover granola in an air tight container for up to 3 weeks.

Makes 6 cups, with 12 servings

At GCF we talk a lot about how homemade salad dressing is life changing. And it’s true. PLEASE trust us on this. Once you see how easy it is to make your own salad dressing, you’ll never buy a bottled one again.

This blender-made herb vinaigrette is the easiest, most flavorful dressing you’ll ever taste. Use whatever herbs you love, throw it in the blender with some olive oil and vinegar and VOILA….The salad is served!

Ingredients:
For the Vinaigrette

1 cup loosely packed fresh Italian parsley leaves
1 cup loosely packed fresh basil leaves
1/4 teaspoon dried oregano
2 cloves garlic, peeled
1/4 cup red wine vinegar
3/4 cup extra virgin olive oil (We use the best quality olive oil for salads)
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1-1/2 teaspoons honey

Instructions:
Combine all dressing ingredients in a food processor or blender and blitz to blend.

We love our hummus here at Good Clean Food! 

Traditional Middle Eastern hummus is made from chickpeas, tahini, olive oil, lemon juice, and salt. Using this basic recipe it’s fun to play with different flavor combinations and introduce seasonal ingredients to the mix. Pumpkin puree offers a delightful kick of fall flavors to this versatile dip, and is loaded with health promoting nutrients.

Pumpkin, a winter squash, is high in beta-carotene and vitamin C.  Both of these nutrients help to strengthen the immune system and give your skin that healthy, youthful glow.  The beta-carotene found in pumpkin (like carrots) is also important for eye health. Pumpkin is a also great source of fiber, with three grams in every cup!

Pumpkin Hummus

Ingredients:

• 1 can chickpeas, drained and rinsed

• 1 cup pumpkin puree (canned, we like the 365 brand)

• 3 tablespoons tahini

• 2 tablespoons lemon juice (plus extra to taste)

• 1 garlic clove, minced

• 1 teaspoon paprika

• 3/4 teaspoon salt

• 1/2 teaspoon turmeric

• Olive oil, for garnish

• Raw pumpkin seeds, for garnish

• Fresh parsley, for garnish

Directions:

1. Combine all of the ingredients in a food processor and blend until creamy and smooth. Adjust salt, paprika, and lemon juice to taste.

2. Scoop the pumpkin hummus into a bowl and garnish with olive oil, raw pumpkin seeds, and fresh parsley. Serve with crackers or raw vegetables.
   

The spring veggies are starting to pop! Bright green beans are in season and you can add this simple side dish to your next menu, featuring tender crisp green beans tossed with caramelized shallots, toasted almonds and fresh parsley. YUM!

Recipe Inspiration from Bon Apetit

INGREDIENTS

1 lb. fresh green beans, trimmed
1 shallot bulb (about 5–6 cloves), peeled and thinly sliced
1 Tablespoon olive oil
1 teaspoon apple cider vinegar
sea salt, to taste
fresh ground pepper, to taste
3 Tablespoons chopped fresh parsley
2 Tablespoons toasted almond slices

DIRECTIONS

Heat a large dry skillet over medium heat, add almond slices and cook until toasted, about 5-6 minutes or until almonds are golden. Remove almonds from skillet and set aside.

In the same skillet, add olive oil and heat over high heat until melted. Add in shallot slices, turn heat down to medium-low.

Cover the skillet with a lid and cook shallots until caramelized, stirring frequently throughout the cooking process. This should take about 10-15 minutes and the shallots should turn golden brown in color.

Meanwhile, cook the green beans in a saucepan of water with a pinch of sea salt to a boil. Once water is boiling, add in green beans and cook for about 3-4 minutes or until the beans are bright green in color and tender crisp.

Drain and transfer the beans into the skillet with the caramelized shallots. Toss to combine.
The coconut oil and shallots will coat the beans. Add in chopped parsley and apple cider vinegar. Season with sea salt and pepper. Heat for another 3-4 minutes or until beans are warm.

Transfer beans to a large dish or platter, top with toasted almonds and serve.

Fall is here and you know what that means—it’s apple season! And Apple Pie Oatmeal makes the perfect healthy fall breakfast.

Apples are full of vitamins and antioxidants, and they’re a great source of fiber, too.

We love the warming combination of apples, cinnamon, and maple! This healthful breakfast is gluten-free, dairy-free, full of fiber, and absolutely delicious. It reheats well for busy weekday mornings!

Ingredients:

• 1 cup GF steel-cut oats

• 3 medium-to-large apples (granny smith/ honey crisp/ combo), cored and sliced into 1-to-2″ chunks

• 4 cups water

• Pinch of sea salt

• Maple syrup or honey, to taste

• Sprinkle of cinnamon

• Optional toppings: swirl of nut butter, toasted pecans, walnuts, chopped fresh apples, dried cranberries or apricots, sprinkle of cardamon

Instructions:

In a large saucepan melt the coconut oil over medium heat. Add the steel-cut oats and cook until fragrant, stirring often, about 2 minutes (this step enhances the flavor of the oats).

Add the apple chunks, water and salt. Stir to combine, and raise the heat to high to bring the mixture to a simmer. Once simmering, reduce heat to medium-low and cook for about 35 minutes, until almost all of the liquid has been absorbed and the oats are nice and creamy. Stir every five minutes in the beginning, and more frequently as time goes on.

Remove from heat and let the oatmeal rest for 5 minutes before serving so it has more time to thicken.

Divide the mixture into individual bowls, adding a sprinkle of cinnamon, a dash of maple or honey and any of the other toppings that you choose.

Want to switch up your starchy mashed potatoes for something more healthy? Try this yummy mashed cauliflower and potato recipe for a healthier twist on your holiday menu! Vegan and Gluten Free.
Recipe Inspiration: Love & Lemons

Ingredients:

• 4 cloves of roasted garlic (notes on roasting below)

• 2 pounds Yukon gold potatoes

• 1 large cauliflower head, broken into a few large pieces

• 1 tablespoon minced rosemary

• 4-6 tablespoons olive oil (or butter/vegan butter)

• Salt & pepper

• (Reserve some of the starchy potato water)
  
  

Instructions:

1. Roast the garlic cloves as follows: Drizzle individual cloves with olive oil and salt and bake at 350 until soft (about 15 minutes).

2. Meanwhile, bring a large pot of salted water to a boil. Add the potatoes and the cauliflower and boil until knife-tender. The Cauliflower will take about 15 minutes, potatoes 25-35. (You could boil separately)

3. In a food processor, puree the cauliflower with roasted garlic, 2 tablespoons of olive oil, rosemary, and a few big pinches of salt and pepper. Taste and adjust seasonings. (Tip: You can heavily flavor this mixture because it'll be combined with the potatoes later).

4. When the potatoes are soft, remove them from the pot. Peel them, and use a food mill, ricer, or masher, to mash. Add 2 more tablespoons of olive oil, then stir the cauliflower puree into the bowl with the potatoes. Stir in a folding motion until smooth and creamy. If necessary, add ¼ cup (or so) of hot starchy potato water to help smooth it out. Taste and adjust seasonings, adding more olive oil, salt, pepper, and/or rosemary to taste.