This recipe was inspired by a recipe from the beautiful and noteworthy cookbook Falastin by Sami Tamimi and Tara Wigley. Their Turnip Mash with Greens is described as a fridge-raid-of-leftovers recipe, and staying true to the original concept, this is our version, using what we had lying around, needing to be used up.
Making vegetables the centre of the plate can often leave people scratching their heads, wondering how to make a vegetable-only dish feel like a satisfying, fully rounded meal. One way is to layer several vegetables into a single dish, making use of different textures, cooking methods, spices and garnishes to make the meal feel complete. Here mashed potato is transformed into a whole new concept with the soothing bite of steamed cauliflower folded in and brightened up with yogurt, lemon zest and the sharp notes of feta. Cumin, sumac and lemon juice give the zucchini an extra kick, accompanied by a herbaceous garnish of dill, pea shoots and flowers and basil. Simple yet effective!
Smashed Potato and Cauliflower with Lemon, Feta and Zucchini
Serves 2 | Equipment: A medium saucepan, with a lid; a steamer; a potato ricer or masher
ingredients
For the potato and cauliflower
mash
1 tablespoon coarse sea salt
1 pound (500 g ) potatoes, peeled and cut in half
¼ head of cauliflower (about 7 ounces, 200 g), cut into small florets
Zest of 1 organic lemon
3 tablespoons milk or plant-based alternative such as oat milk
2 tablespoons sheep’s milk yogurt
1 tablespoon extra virgin olive oil
Sea Salt
Freshly ground black pepper
2 ½ ounces (75 g) sheep’s milk feta, crumbled
For the Zucchini
2 tablespoons extra virgin olive oil
½ teaspoon cumin, roughly ground
½ teaspoon sumac
1 large yellow or green zucchini (about 8 ounces, 250 g), thinly sliced into coins
1 tablespoon lemon juice
¼ teaspoon sea salt
For the garnish
A handful of fresh herbs such as dill, basil, parsley, chives, thyme or oregano
method
1. For the smashed potatoes and cauliflower: Bring 2.5 quart (2.5 l) of water to a boil in a medium saucepan covered with the lid (this will help the water to boil faster and save on energy). Add the coarse salt and the potatoes.
2. Place the cauliflower florets in the steamer, cover with the lid and set over the potatoes to steam until both are tender and are easily pierced with a knife, about 15-20 minutes.
3. Removed the steamer basket and set aside the cauliflower to cool. Drain the potatoes. In a medium bowl, mash the pototes with the ricer or masher. Add the lemon zest, milk, yogurt and oil and mix vigorously until well incorporated and the mash is smooth. Season with salt and pepper.
4. Roughly chop the cauliflower florets into small bite-size pieces and fold into the mash along with 2 ounces (60 g) of the crumbled feta, reserving the rest for garnish.
5. For the zucchini: In a medium frying pan, heat the oil in a frying pan over medium heat until shimmering but not smoking. Add the ground cumin and sumac and fry for 30 seconds. Add the zucchini coins, lemon juice and salt and toss to cover with the spices. Reduce the heat to low, cover, and cook until the zucchini is tender and beginning to color, about 5 minutes.
6. To assemble: Transfer the smashed potato and cauliflower to a large serving plate, flattening an area in the middle for the zucchini. Place the zucchini in the centre, scatter with the remaining crumbled feta and garnish with the fresh herbs.
This is a Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan.
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