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0 from 6 votes

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

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 3 servings
Course: Main Course
Cuisine: International

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

    Cup of Yum
  1. In a large bowl, mash the boiled potatoes until they become fluffy, airy and creamy, then add yogurt and salt to taste.
  2. Divide the cauliflower into small pieces. Place in a large saucepan and boil for 2-3 minutes until slightly tender.
  3. 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.
  4. Bake for 30 minutes at 180 °C/356 °F.
  5. 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.
  6. 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