Roasted Cauliflower w/ Mashed Potatoes & Garlic Roasted Tomatoes
This delightful combination offers a perfect balance of textures, with the crispy cauliflower providing a satisfying crunch against the smooth, buttery mashed potatoes. The garlic-roasted tomatoes add a burst of sweetness and depth
Ingredients
For the mashed potato:
- 6 boiled potatoes I added a cube of vegetable stock to the water
- 3 tbsp Greek yogurt or vegan yogurt for the vegan/fasting version
- Salt to taste
For the garlic roasted tomatoes:
- 15-20 cherry tomatoes
- 2-3 tsp garlic flakes or 3-4 cloves of minced garlic
- 2 tbsp olive oil
- salt to taste
For the roasted cauliflower:
- 1 medium cauliflower or 1 bag of frozen cauliflower
- 2 tbsp sesame oil or olive oil
- 3 tbsp soy sauce
- 3 tbsp garlic flakes or a clove of finely minced garlic
- 1 tbsp sweet paprika powder
- grated parmesan cheese or inactive yeast for the vegan/fasting version
Optional:
- 2-3 tbsp pine nuts for the topping.
Instructions
- In a large bowl, mash the boiled potatoes until they become fluffy, airy and creamy, then add yogurt and salt to taste.
- Divide the cauliflower into small pieces. Place in a large saucepan and boil for 2-3 minutes until slightly tender.
- Drain the water and add the oil, sauce, spices and Parmesan cheese/inactivated yeast. Mix well then transfer to a baking pan lined with parchment paper.
- Bake for 30 minutes at 180 °C/356 °F.
- Place the cherry tomatoes in a pan, let them cook until they start to crack, then turn off the heat and add the olive oil, salt, and garlic.
- Optional: Place the pine nuts in a heated pan and heat through for a few seconds to activate the flavors and then sprinkle them over the cauliflower.
Notes
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