A wonderful alternative to potato mash

- 2 cups cauliflower
- 1 cup cashew, soaked for 2 hours
- 1/4 cups pine kernels
- 3 tablespoons lemon juice
- 2 tablespoons minced green onion
- 2 tablespoon white miso
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 2 tablespoons fresh minced thyme leaves
- 1/2 teaspoon nutmeg
- 1/4 teaspoon garlic powder
- 1/4 teaspoon of Himalayan salt
- 1 pinch freshly ground black pepper
- 4 sun-dried tomatoes soaked for 30 minutes (optional)
- 1/4 cup dried black olives (optional)
- Roughly chop the cauliflower into chunks and add to the food processor fitted with a S-blade. Process the cauliflower to a grain kind of consistency.
- Add all the other ingredients: cashews, pine kernels, lemon juice, miso, nutritional yeast, green onion, olive oil, thyme, nutmeg, garlic powder and salt to the cauliflower and process to a smooth consistency.
- Taste for salt, spices and herbs and adjust if necessary.
- Sprinkle some freshly ground black pepper on top.
- Mince or slice the sun-dried tomatoes and the black olives. Either sprinkle them around the dish or blend them into the mash.
- In a glass airtight container this mash will keep two days in the refrigerator