Tuesday, March 12, 2013

Mashed Cauliflower with Greek Yogurt and Shallots

This is a really tasty, healthy and versatile side dish... and it was super easy to make! I was looking for an alternative to the typical meat and potatoes dish when +Aaron promised his family that I'd make Beef Wellington for them. I found this recipe on another blog and tweaked it just a smudge.


1 head of cau­li­flower (flo­rets only — no stems)
1 small, 6-8 oz con­tainer of greek yogurt
2 tbsp but­ter
1/2 cup grated parmi­giano reg­giano
4 cloves of gar­lic chopped/pressed
1/​2 small shal­lot chopped
1 chopped scal­lion for gar­nish
Salt, pep­per to taste


1.  In a medium pot, bring water to boil. Add cau­li­flower flo­rets to the boil­ing water and let cook for about 10 min­utes or until soft. Remove and drain.

2.  Combine the cau­li­flower with the greek yogurt, but­ter, gar­lic and shal­lots and blend with a mixer/food processor  until a creamy con­sis­tency. Add salt and pep­per and/or sea­son­ings of your choice and blend once more. Trans­fer to a bowl and while hot, mix in the parmi­giano reg­giano and top with scal­lions for garnish.

I will admit that this is the first time I found shallots in the grocery store! I usually give up and buy scallions instead because I thought they were the same thing. But this recipe called for both which convinced me that they were, in fact, 2 different onions. The shallots in this dish give quite the ZIP! Aaron said it tasted like a sour cream and onion potato chip - which is funny because there is no sour cream in the recipe. 

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