Cauliflower is roasted until brown, then blended with Greek yogurt and vegetable broth for a flavorful, creamy cauliflower puree. This cauliflower mash can be served on the side in place of mashed potatoes and offers a healthy dose of the vitamin K! This recipe is from Ashley of Sprout.
- 1 head cauliflower, cut into 1 inch florets
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup plain Greek yogurt
- 1 cup low sodium vegetable broth, divided
- whole wheat breadcrumbs, for garnish
- fresh parsley, for garnish
Preheat an oven to 450 degrees.
Toss the cauliflower with the olive oil. Season with the salt and pepper. Spread the florets onto a baking sheet in 1 layer. Roast for 30-35 minutes, or until the edges of the cauliflower are deep brown. Transfer the roasted cauliflower florets to a blender.
Add the yogurt and 1/2 cup of the vegetable broth to the blender. Blend until smooth. If cauliflower mash seems too thick, add a little more vegetable broth, 1 tablespoon at a time until the mash has reached desired consistency. Taste for seasoning and adjust if desired.
Divide into 4 portions, sprinkle each with breadcrumbs and parsley. Enjoy!
Servings per Recipe: 4Amount per Serving
Calories from Fat: 41.5
Total Fat: 4.5g
Saturated Fat: 1.1g
Dietary Fiber: 2.9g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.