Smashed Cauliflower Potatoes w/leeks

Serves 8-10

2 large leeks-trimmed                         2 tsp. Real salt

5 red skinned potatoes                       Pepper to taste

2 Heads cauliflower                            2-3 Tablespoons olive oil or grass-fed butter

5 garlic cloves

If leeks are not purchased trimmed, trim roots and green leaves to about 7 inches long. (you can find trimmed leeks at Trader Joes) Slice leeks as you would a green onion and sauté in oil or butter until soft.

Cut cauliflower in large florets and put aside. Cut potatoes into quarters, cover them with cold water in a large pot along with the garlic gloves and bring to a boil.  Reduce heat and cook potatoes for 5 minutes and then add cauliflower and cook for approximately another 20 minutes or until both potatoes and cauliflower are tender.

Drain, add salt and pepper and 1-2 T. butter (optional) and mash with a masher or with hand mixer until fairly smooth.

The sulfur component found in both the cauliflower and garlic is a great detoxifier.  Replacing the majority of the potatoes with cauliflower helps with the glycemic index/blood sugar.

Note: you can substitute the potatoes with another head of cauliflower.


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