5-6 Cauliflower heads cut into florets
Freshly ground black pepper
¾ cup Greek Yogurt
1 cup Vegetable Broth or Water
Preheat oven to 350° F.
Place cauliflower on a cookie sheet lined with parchment paper or foil. Drizzle with olive oil and mix to coat all sides. Lightly season cauliflower with salt and freshly ground black pepper. Roast the cauliflower until golden brown, flipping once. Once cooled, place as much cauliflower as your blender or food processor can reasonably hold, and then process on medium speed. Repeat with any remaining cauliflower. Place mixture in a pot on medium low heat. Stir in the Greek yogurt and add half of the broth. Add more broth as needed. Serve immediately.
- If you are using a blender, do not over blend, as you will end up with a baby food consistency.
- You may substitute chicken broth in this recipe.
- To make this recipe more substantial, you may add 3 Yukon gold potatoes peeled/ cut into cubes; boil them until tender and then mash them and incorporate them into the cauliflower mixture
- Add whatever flavors/ toppings you like to this base recipe: roasted garlic, sour cream/chives, cashew cheese (vegan), regular cheese, truffle oil or truffle butter (sparingly), sea salt, fresh herbs, even roasted nuts, etc.
Cauliflower “fauxtatoes” are a great alternative to mashed potatoes and they’re so flavorful; even the roasted cauliflower itself is so delicious and could be a stand-alone dish or side item. Cheers to good health!