Ingredients
- 1 cup walnuts 105 grams
- 1 pound white sweet potato or orange sweet potato
- 1 teaspoon sea salt divided
- 8 teaspoons ghee divided, or vegan butter
- 2 large carrots diced, about 1 cup
- 1/2 large onion diced
- 3 cups cauliflower florets 270 grams
- 2 teaspoon fresh garlic minced
- Pepper
- 1/2 cup reduced-sodium beef or veggie broth
- 2 tablespoons tomato paste
- 1/4 teaspoon dried thyme
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F and spread the walnuts out on a small baking sheet. Bake until golden brown and toasted, about 6-7 minutes. Set aside and increase the oven temperature to 400°F.
- Peel and roughly chop the potato and add it to a large pot. Cover with water and add 1/2 tsp of the sea salt. Bring to a boil over high heat. Once boiling, reduce the heat to medium-high to keep at a steady boil. Cook until fork tender, about 15-20 minutes. Once cooked, drain and set aside.
- While the potato cooks, heat 4 teaspoons of the ghee in a large nonstick pan over medium-high heat. Add the carrots and onion and cook until they begin to soften, about 5-7 minutes.
- While the veggies cook, place the toasted walnuts and raw cauliflower in a large food processor and pulse until the mixture is broken down and resembles the texture of ground beef.
- Add the cauliflower/walnut mixture, garlic, remaining 1/2 teaspoon of salt, and a pinch of pepper to the pot and cook until the cauliflower begins to soften, about 3 minutes.
- Reduce the heat to medium and add the broth, tomato paste, and thyme. Cook, uncovered, until all the liquid has absorbed, about 8-10 minutes. Transfer to an 8x8-inch baking pan, really pressing it into the pan.
- Place the potatoes in a large bowl and add the remaining 4 teaspoons of ghee, as well as salt and pepper to taste. Use a potato masher to mash until smooth and creamy. Gently spread over top of the veggie mixture, leaving the top a little uneven so the potatoes brown.
- Bake until the potatoes have lightly browned, about 35-40 minutes.
- Let stand for 5 minutes to cool, garnish with fresh parsley, and DEVOUR.
