Here's a simple side with clean and healthy ingredients you can add to your Thanksgiving dinner. It's a great alternative to the classic mashed potatoes.

Ingredients

• 1 head cauliflower

• 1 medium red sweet potato, peel and roughly chopped into 1" cubes

• 2 cloves garlic, finely grated

• ⅛ cup fresh chives finely chopped (plus extra for garnish)

• 1 fresh nutmeg to be grated

• 1 tsp extra-virgin olive oil

• Salt and pepper to taste

Directions

1. Bring a large pot of water to a rapid boil.

2. Meanwhile, peel 1 medium red sweet potato and cut into 1" cubes. Rinse cauliflower and remove large stem on bottom. Cut the head into small florets. Cut inner core into small chunks.

3. When water reaches a boil, add 2 teaspoons of salt and sweet potato. Cook the potato until you can easily pierce the largest part of the cube with a fork.

4. Remove potato from the pot and place it in a food processor. Retain the liquid in the pot.

5. Add entire head of cauliflower including the inner core (also cut core up into chunks) to the same pot, with the same water that you cooked your potato in.

6. Boil the cauliflower until very tender.

7. Strain the cauliflower from the liquid and add it to the sweet potato in your food processor. Puree the vegetables until they become smooth. Note: You can also mash the vegetables by hand in a bowl, but puree will be chunkier if you mash it by hand.

8. When the desired texture is reached, stir in 2 cloves of grated garlic (add more or less depending on your garlic tolerance) and ⅛ cup finely chopped fresh chives. Taste puree for seasoning, adding salt or pepper to your preference.

9. Spoon into a serving bowl, run a spatula along the top of the puree to create a swirl-design, garnish with freshly grated nutmeg (a little goes a long way!) a splash of extra-virgin olive oil into the grooves and add more fresh chives scattered over top.