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.

No nasty chemicals. None of this UK supermarket plastic nonsense. Just wholesome, tasty, fair dinkum fruit & veg, grown the way fruit & veg intended, delivered by lovely local people.

— Keith W

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.