Cauliflower Mashed Potatoes with Crispy Shallots

by Gianna Dinuzzo
Cauliflower Mashed Potatoes with Crispy Shallots


1 large head of cauliflower
1/4 cup plain greek yogurt
1 teaspoon garlic salt
1/2 teaspoon black pepper

For the Crispy Shallots:
3 shallots, thinly sliced into rings
1 tablespoon olive oil


Chop the cauliflower into florets. Steam florets for about 10-12 minutes, or until fork tender. Remove cauliflower and place on a paper towel to dry a bit. Place steamed cauliflower into a large food processor with the greek yogurt, salt and pepper. Process until a mashed potato consistency is reached. Add more seasoning to taste, if desired. Serve with fresh parsley or Crispy Shallots. For the Crispy Shallots, heat olive oil in a small skillet over medium-high heat. Add shallots and cook until golden brown and crisp, about 2 minutes. With a slotted spoon, transfer crisped shallots onto a paper towel to dry, then sprinkle on top of the Cauliflower Mashed Potatoes.

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