Cauliflower Mash

Ingredients for Cauliflower Mash:

As noted below, please remember to rinse your millet and quinoa before adding it to the mix (especially the quinoa because it has a really bitter taste if you don't rinse it first).

• 2 cups dehydrated cauliflower
• 1/4 cup dehydrated onion
• 2 slices dehydrated elephant garlic
• 2 cups boiling water (for dehydrated items) 1/4 cup millet—rinse first
• 1/4 cup quinoa—rinse first
• salt* and pepper to taste
• 6 cups of vegetable stock

How to Make Cauliflower Mash
that Rivals "Real Mashed Potatoes"

1. Use the freshly boiled water to re-hydrate the dehydrated items above, in a glass bowl or measuring jug.
2. Rinse the millet and quinoa in a fine sieve in the sink. Cook the millet and quinoa in about two cups of water in a heavy saucepan for about 20 minutes, stirring often, while the veggies re-hydrate. Add water if it dries up too fast!
3. Place the re-hydrated veggies in another saucepan, and add the vegetable stock and bring to a boil, then simmer for about 15-20 minutes, stirring often. NOTE: we're making 'mash' here, not a soup, so drain off excess water/stock—save it for future use in a soup base! Remember to store the stock in your fridge, or freeze it in an ice-cube tray—that way you can add a cube of stock to a soup recipe!
4. Combine the millet/quinoa mix with the cauliflower mix—and mash to your desired smoothness!

*IF you need to add salt, do so, BUT be careful NOT to over-salt as the bouillon has salt in it.