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Roasted Cauliflower Mashed Potatoes

Southern Style Special: Buttermilk battered fried chicken, tangy roasted cauliflower mashed potatoes and sautéed collard greens.

Yield: 48 servings, #8 scoop
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Roasted Cauliflower Mashed Potatoes


1  pouch Brilliant Beginnings® Mashed Potatoes, prepared
3  cups Greek yogurt, fat-free
1  cup Butter
1  cup Heavy cream
1  Tbsp Kosher salt
6  qt Cauliflower florets, fresh or frozen
3  cups Chives, fresh, minced (garnish)
3  cups Parmesan cheese, grated (garnish)


  1. Prepare mashed potatoes according to base prep. Add yogurt, butter, cream and salt to refreshed potato base.
  2. Preheat oven to 350°F. Place cauliflower florets on a parchment-lined baking sheet and roast for 15 min., or until tender. Remove from oven and place in robot coupe. Pulse 4-5 times until chopped into ¼-inch pieces. Fold cauliflower into potato mixture. Garnish with parmesan and chives and serve.
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