Side dishe for 4

Cauliflower Mashed Potatoes with Mushroom Gravy

Name: Cauliflower Mashed Potatoes with Mushroom Gravy
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 oz white or cremini mushrooms; 3 tbsp vegan butter; 1 tbsp minced shallot (optional); 1 cup veggie stock; 2 heaping tbsp unbleached all-purpose flour; 1 pinch each salt; 5 red skin potatoes; 1/3 head cauliflower

$5.94for 430 minServes 4

Tender potatoes and cauliflower are mashed together and served with a quick mushroom gravy made from stock and flour.

Cauliflower Mashed Potatoes with Mushroom Gravy

Photo: minimalistbaker.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Mushrooms$0.40/oz typical	4 oz	$1.60Typical price
	Margarine and vegan butter$0.25/oz typical	1.5 oz	$0.38Typical price
	Leeks and shallots$3.49/lb typical	a little	$0.02Typical price
	Broth or stock$0.07/oz typical	8.25 oz	$0.58Typical price
	Potatoes$0.99/lb typical	2.2 lb	$2.17Typical price
	Cauliflower$3.29 each typical	0.25	$1.10Typical price
Total for the servings shown		$5.94

Pantry staples you likely have

FlourSalt and pepper

Not included in the cost.

Swaps

Swap Potatoes for Sweet potatoesabout $0.30/lb more at typical prices

30 minstart to table
Easydifficulty
4servings as written
$typical cost tier

American Vegetarian Kid-friendly Budget Side dishes Thanksgiving on a budget

Typical price

$1.49 per serving$5.94 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

4 oz white or cremini mushrooms
3 tbsp vegan butter
1 tbsp minced shallot (optional)
1 cup veggie stock
2 heaping tbsp unbleached all-purpose flour
1 pinch each salt
5 red skin potatoes
1/3 head cauliflower

Steps

Cut the potatoes and cauliflower into small pieces, then boil them in salted water for 15 to 18 minutes, until tender.
Cook the mushrooms and shallot in 1 tablespoon vegan butter in a skillet over medium heat for 5 minutes.
Melt the remaining vegan butter into the skillet, whisk in the flour, and cook for 1 minute.
Whisk in the vegetable stock and simmer for 5 minutes, until the gravy thickens.
Drain the potatoes and cauliflower, mash them until smooth, and season with salt and pepper.
Spoon the mushroom gravy over the mashed vegetables.