These mashed potatoes are a staple on the menu of Soul Bowl in Minneapolis. Chef and co-owner Gerard Klass roasts cauliflower to bring nutrition and nutty sweetness, but powdered ranch seasoning adds the real X factor.
Preheat oven to 425°. In a bowl, combine cauliflower and olive oil; toss to coat. Spread in a 15×10-inch baking pan. Roast until lightly browned and tender, stirring once, 20 to 25 minutes.
Meanwhile, in a large saucepan, cook potatoes in enough lightly salted boiling water to cover until fork-tender, 20 to 25 minutes; drain. Return to pan. Add butter. Let stand, uncovered, 2 to 3 minutes.
Mash potatoes until light and fluffy. Stir in roasted cauliflower, milk, green onion, ranch dressing mix, granulated garlic, seasoned salt, pepper, rosemary and thyme.