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.

Source: Midwest Living

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Adam Albright

Recipe Summary

hands-on:
20 mins
total:
35 mins
Servings:
6
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

197 calories; total fat 8g; saturated fat 5g; polyunsaturated fatg; monounsaturated fat 2g; cholesterol 22mg; sodium 252mg; potassium 156mg; carbohydrates 28g; fiber 3g; sugar 4g; protein 4g; trans fatty acidg; vitamin a 309IU; vitamin c 16mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 22mcg; vitamin b12mcg; calcium 46mg; ironmg.

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