Getting your children to eat more veggies has to be the one common battle that all parents have had to face at some stage. How many times have you cooked a delicious and healthy meal, packed with lots of nutritious fresh vegetables, only to be confronted with a stone faced child at dinner time, refusing to even try one tiny bite. Yeah me too, we’ve all been there!
These days I try to hide at least one portion of veg a day into my kids’ meals. It saves yet another argument at the dinnertable and I feel better knowing that they have eaten well that day.
One of my favourite ways to sneak into some veg into my children’s diets has to be this Cauliflower Mashed Potato. Cauliflower is one of those vegetables that most kids seem to hate with a passion. But it is also one of the healthiest vegetables out there, packed full of Calcium, Vitamin K, Fibre and B Vitamins.
Mashed Potato on the other hand is a lot more appealing to children so I thought why not combine the two and top them with bacon and cheese for a delicious and child-friendly side dish.
I used fresh cauliflower in this recipe but frozen cauliflower would work just as well if it is out of season.
If you are using fresh cauliflower then my one tip would be to cook it within a couple of days of buying it. After that I find that my cauliflower starts to taste a lot stronger, which isn’t ideal when you are trying to sneak it into a dish!
If you are worried that your children are going to still taste too much cauliflower then feel free to alter the ratio of potato to cauliflower. You could always start with a larger amount of potato and gradually add more cauliflower as they get accustomed to the taste.
- Cauliflower Mashed Potatoes:
- 2 large potatoes suitable for mashing (I used Maris Piper)
- ½ head cauliflower
- ¼ - ½ cup milk
- ¼ cup butter
- ½ tsp garlic powder
- salt and pepper to taste
- To garnish:
- ¼ cup cooked crispy bacon
- ½ cup grated cheese
- 2 spring onions, chopped
- Peel and chop the potatoes into small chunks and place in a large saucepan.
- Chop the cauliflower into similar sized florets, place them in the saucepan with the potatoes and cover with boiling water.
- Bring the boil and then reduce to a simmer for 6-8 minutes, or until you can easily put a sharp knife through the potatoes and cauliflower.
- Drain off the water and transfer the potatoes and cauliflower into a blender. You may have to do this in two batches depending on the size of your blender.
- Add the milk (starting with ¼ cup and adding more as needed), butter and garlic powder and blend until the mixture is smooth and no longer lumpy. Season with salt and pepper to taste.
- Top with crispy bacon and cheese and place under a grill until the cheese has melted.
- Garnish with chopped spring onions