Roasted Cauliflower w/ Mashed Potatoes & Garlic Roasted Tomatoes

Since we’re all trying to eat healthier, let’s not forget to make our healthy meals tasty and colorful.

A serving of roasted cauliflower cooked with soy sauce and sesame oil and flavored with all sorts of spices is absolutely divine next to a serving of creamy mashed potatoes and garlic roasted tomatoes.

You must try all three together for an unforgettable meal, but they can also be enjoyed separately as delicious side dishes.

Roasted Cauliflower w/ Mashed Potatoes & Garlic Roasted Tomatoes

Elena-Greta Apostol

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

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine International

Servings 3 servings

Ingredients

  

1x2x3x

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

 

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

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Elena-Greta Apostol

I simply love cooking and talking about food and recipes so much so that I dropped my successful corporate advertising career five years ago to become a full-time food blogger. And I couldn't be happier. What excites me? Sharing flavors that transport me back to my childhood, using the tricks I learned from my mom for preparing treats, and experimenting with new ingredients while exploring the forgotten corners of local (and beyond) gastronomy.