Ingredients

The following ingredients have 8 Servings
  • 2 medium russet potatoes (~1 lb., scrubbed clean with skin on and cubed)
  • 4 cups cauliflower
  • 1/2 cup Greek yogurt (I use Fage)
  • 1 cup unsweetened almond milk (or milk of choice)
  • 2 tbsp dried parsley
  • salt & pepper to taste

Instruction

  • Preheat oven to 375 F. Prepare a baking sheet with parchment paper.
  • Bring a large pot to a boil. Add cubed potatoes and let them boil 30 minutes or until tender.
  • Next place cauliflower on baking sheet and sprinkle with salt & pepper. You can optionally add a bit of extra virgin olive oil to them, but it's not necessary.
  • Bake at 375 F 20-25 minutes until cauliflower is roasted.
  • Then remove from the oven and let it cool on the baking sheet.
  • Drain potatoes from the pot of water and add them to a food processor or blender. Depending on the size of your food processor, you may need to do this in batches.
  • Add cauliflower and remaining ingredients. Process on high until smooth.
  • Transfer to a bowl and serve immediately. Store leftovers in an airtight container in the refrigerator up to 7 days.