While I struggle to let go of the Summer weather and all it’s “go! go! go!” energy; warm and delicious #comfortfood dishes like these can sometimes ease the pain. 😉
I was asked to do an online cooking demo for a VIP digi-party and I chose to make this family favorite. You will usually see it with white potato, corn and hamburger, but as The Healthy Godmother, I gotta make it #betterthan!
Cauliflower mash makes it lower glycemic, but I like to add 2-3 small real taters to the mix to add flavor and improve the consistency. So when I heard that purple potatoes (have way more anti-oxidants, #eattherainbow) were on sale at Whole Foods, I was in full on #crownchakra mode. And then I found a head of purple cauliflower also…? I knew I was really tapped into the Devine. 😉 (You can also use sweet potatoes and orange cauliflower if you want to tap into those sacral chakra energies.)
I use peas rather than corn, because corn is so hard to digest and I feel like I have used up my “local corn on the cob” points for the season.
For the meat you can use any type of burger: beef, turkey, chicken… just buy it as local, happy, grass fed, as you can.
|6 Servings||30 minutes|
|Cook Time||Passive Time|
|45 minutes||20 minutes|
This hearty and cozy fall dish will warm you up after a fun family hike a day of leaf peeping! You can make it up in the morning before you head out for the day and pop it in the oven while you water your mums and make up a side salad.
- 2 pounds Local, clean, ground meat
- 1 package Portabello Mushrooms
- 1 Onion
- 2-3 small Purple Potatoes (yukon gold or sweet potato works too)
- 1 head Purple Cauliflower (white or orange for color variance )
- 1 stick Local and/or grass fed butter
- 1 bag Frozen Peas
- 1 tablespoon coconut oil or avocado oil
- 1 splash nut milk of choice
- Peel and cut potatoes and cut cauliflower into chunks. Place in large pot to boil. Don't forget to sprinkle a dash of salt. Boil until fork can easily penetrate.
- While potatoes are boiling, chop onion and sauté in butter or olive oil for about 3-4 mins or until translucent. Set aside.
- Cook burger and then mix with onions.
- Saute mushrooms in coconut oil or avocado oil on high heat until golden brown on both sides. Add to meat and onions, then place in 8x8 or 9x11 glass baking dish.
- Once potatoes are done, add stick of butter, splash nut milk, salt and pepper to taste, and mash.
- Cover burger with frozen peas, top peas with purple cauliflower mash.
- Serve with side salad or on a bed of arugula and enjoy!
- Don't forget to sit down, say grace and chew each bite 20 times.
- Bake in 350 degree oven for 45 minutes.