Ingredients
1 large head of cauliflower
1/4 cup plain greek yogurt
1 teaspoon garlic salt
1/2 teaspoon black pepper
For the Crispy Shallots:
3 shallots, thinly sliced into rings
1 tablespoon olive oil
Cauliflower Mashed Potatoes with Crispy Shallots
by Gianna Dinuzzo
Directions
Chop the cauliflower into florets. Steam florets for about 10-12 minutes, or until fork tender. Remove cauliflower and place on a paper towel to dry a bit. Place steamed cauliflower into a large food processor with the greek yogurt, salt and pepper. Process until a mashed potato consistency is reached. Add more seasoning to taste, if desired. Serve with fresh parsley or Crispy Shallots. For the Crispy Shallots, heat olive oil in a small skillet over medium-high heat. Add shallots and cook until golden brown and crisp, about 2 minutes. With a slotted spoon, transfer crisped shallots onto a paper towel to dry, then sprinkle on top of the Cauliflower Mashed Potatoes.
I really like the fact that I am encouraged to cook with what arrives in the veg bag, often new, exciting veg. It makes me more adventurous and my meals are healthier based on seasonal ingredients and veg grown naturally, no chemicals.
— Jen
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