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Mashed Potato Taste with a LUCKY BONES and Cauliflower Base

(GF, DF, Vegan)


Whether you are searching for a delicious Thanksgiving side dish to impress your family or are just looking to switch up your everyday dinner menu, this tasty, sweet potato and cauliflower mash will not disappoint. The garlicky cauliflower blend tricks your mouth and your mind into thinking you taste creamy mashed potatoes, but it boasts some impressive health benefits- including preventing stress and improving heart health. The sweet potatoes also provide health benefits of their own, including reducing inflammation and boosting your immune system. Cooking the cauliflower in our LUCKY BONES protein broth improves gut health and cleanses your digestive tract as well. Although the meal takes nearly 2 hours to prepare and bake, the succulent sweet potatoes and smooth cauliflower mash create a heavenly texture combination worth the wait.

Serving size: 8



4 cups of LUCKY BONES vegetable broth

4 cups of water

10 cups of cauliflower (about 1 head)

2 tbsp flaxseed oil

½ a large onion

3 tbsp of chopped garlic

¾ cup of unsweetened almond milk

1 ½ tsp of sea salt


3 sweet potatoes


Step 1: Pour four cups of water and four cups of LUCKY BONES broth into a large pot and heat until it boils.

Step 2: Wash the head of cauliflower, cut it apart into florets, and add the florets into the boiling pot of LUCKY BONES. Let the cauliflower cook for about 9 minutes. You know that it is cooked enough when you can stick your fork into a floret easily.

Step 3: While the cauliflower is cooking, add 2 tbsp of flaxseed oil, ½ of a large onion chopped up, and 2 tbsp of chopped garlic into a pan. Heat on the stove on a medium setting until golden brown, stirring it frequently.

Step 4: When the cauliflower is done cooking, use a slotted spoon to strain out the broth and put the cauliflower into a large blender. Add the cooked onions and garlic, 1 ½ tsp of salt, as much pepper as you desire, and ¾ cup of unsweetened almond milk into the blender as well. Blend until the contents are smooth and creamy.

Step 5: Preheat the oven to 400° F. While the oven is preheating, peel the sweet potatoes and slice them thinly. Place two layers of the slices along the bottom of a casserole dish, somewhat overlapping them. Pour ½ of the cauliflower mash on top of the sweet potato slices. Cover the mash with another two layers of sweet potato slices. Pour the rest of the cauliflower mash on top. Cover the top with the remaining sweet potato slices.

Step 6: Cover the casserole dish with tin foil and bake for 30 minutes. After 30 minutes, remove the tinfoil and bake for another 30 minutes. The potatoes on top should be golden brown.

Step 7: Let the dish cool for at least 10 minutes and then enjoy!


With Pure Intentions,

Micayla Yates



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