Cauliflower Potato Mash with Truffle and Roasted Asparagus

Prep 20 min·Cook 25 min·Total 45 min·4 servings·VEGETARIAN·640 kcal

Cauliflower potato mash with roasted asparagus, smoked tofu and sun-dried tomatoes on a blue plate

Ingredients

For the mash

1 small cauliflower (about 400 gr (14 oz.))
600 gr (21 oz.) potatoes
120 ml (1/2 cup) plant milk
60 gr (2.1 oz.) butter (or plant-based butter)
2 Tbsp truffle oil
1 tsp garlic powder
1 pinch nutmeg
salt and pepper (to taste)

For the roasted vegetables

2 bunches green asparagus
2 shallots
2 garlic cloves
400 gr (14 oz.) smoked tofu
2 Tbsp sun-dried tomatoes
4 Tbsp truffle oil or olive oil
salt and pepper (to taste)

To serve

truffle oil (for drizzling)
microgreens or cress (optional)

Equipment: large pot, potato masher or immersion blender, baking tray, baking paper, vegetable peeler, knife and cutting board

Instructions

Prepare the mash

1.Cut the cauliflower into florets, peel the potatoes and cut them into rough chunks.
2.Cover both with salted water in a large pot, bring to a boil and simmer for about 20 minutes until everything is soft.

Roast the asparagus and tofu

1.Meanwhile, preheat the oven to 200°C (392°F) top and bottom heat and line a baking tray with baking paper.
2.Cut the woody ends off the green asparagus and peel the lower third.
3.Slice the shallots and garlic, and cut the smoked tofu and sun-dried tomatoes into small cubes.
4.Put everything on the tray, toss with 4 Tbsp of truffle or olive oil, salt and pepper and spread it out evenly.
5.Roast for 20 to 25 minutes until golden and crisp, turning once.

Finish the mash

1.Drain the cauliflower and potatoes and let them steam off in the open pot for 2 to 3 minutes.
2.Add the plant milk, butter, 2 Tbsp of truffle oil, garlic powder and nutmeg and mash or blend everything until creamy. Season with salt and pepper.

Serve

1.Spread the mash on plates and arrange the asparagus, tofu, shallots and tomatoes on top.
2.Drizzle with a little truffle oil, add freshly ground pepper and garnish with microgreens.

Notes

Tip from my kitchen: outside asparagus season I make this dish with halved Brussels sprouts or broccoli, both turn just as crisp on the tray. For a touch more truffle, marble the mash with a few drops of oil just before serving instead of stirring in more. If there is mash left over, I shape it into small patties the next day and fry them until golden.

Nutrition per serving: 640 kcal · 28 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook