I love the creaminess and subtle hints of the spices in this dish! The sweetness of the potatoes combines well with the cinnamon, garam masala, and cardamom. For a creamier texture, use coconut milk (or your favorite milk) as a substitute. In addition, this dish is full of vitamins A, C, K, and folate, along with fiber, calcium, and iron. Enjoy!
1 small or medium sized head cauliflower, rinsed and chopped into chunks
3 small sweet potatoes, rinsed and cut into circles
1/2 teaspoon cinnamon
1/4 teaspoon garam masala
Cardamom seeds from 3 pods
1/2 teaspoon sea salt
In a steamer pot, steam the cauliflower and sweet potatoes until they are fork tender.
In a vitamix or high speed blender, add the steamed cauliflower and sweet potatoes. Add the spices, salt, and about a 1/4 cup liquid of your choice (I used the liquid leftover from steaming, but you can use any liquid including coconut milk, unsweetened hemp, soy, or almond milk).
Puree on medium or high speed until creamy. Add additional liquid, if necessary. This is delicious served along side nori wrapped salmon seasoned with sea salt, dill, garlic, and fresh grated ginger. Enjoy!