Cauliflower Mashed Potatoes with Crispy Shallots

by Gianna Dinuzzo
Cauliflower Mashed Potatoes with Crispy Shallots

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

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.

The weekly joy of the veg box delivery to my doorstep, the beauty, freshness and abundance of the produce. The smell and the array of colour of the bountiful harvest of crops. The squeak of the kale, the snap of podding broad beans.

— Helen Bowman

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