This weekend, I was all set to consume a few cocktails. I wanted to lie poolside and bake myself as golden-brown as a cookie. (Wear sunscreen though, kids. Safety first.) And it RAINED?? All weekend?? Rude.
Cauliflower gets featured in a lot of magazines as a dieter “go-to.” Some claim the texture of baked cauliflower resembles the taste of oven chicken wings. It doesn’t. Shift topic to mashed potatoes. It’s not just a Thanksgiving or Christmas side dish. Restaurants serve it year-round, and….why shouldn’t they? Eating mashed potatoes is like eating a buttery cloud of unicorn magic.
I’ve been asked about healthy alternatives to mashed potatoes, and I promise this one will give you the idea you’re craving. The texture and creaminess is on point. All you need is cauliflower and nonfat plain Greek yogurt, plus whatever herbs/seasonings are already in your kitchen.
What to do:
Turn your oven to 450 and line a baking sheet with aluminum foil. Spray the foil with non-stick spray. Chop up the cauliflower (the smaller the pieces are, the easier it will be to mash) and distribute evenly on the baking sheet. Season to your liking – I only used kosher salt, pepper, and red pepper flakes on this one and it was fantastic.
Make a foil package of sorts by putting another layer of foil over the top of the baking dish to seal in the heat.
Roast for 20 minutes. Then remove the top layer of foil, and roast for another 15 minutes. Mix with 1/2 to 2/3 cup of the nonfat plain Greek yogurt, then puree in a blender or Vitamix, pausing to stir up and mash with a fork every now and then.