Mashed Creamy Cauliflower And Roasted Carrots Recipes

  • By Bethany Mavis
  • Published Sep 18, 2013
  • Updated Oct 18, 2013 at 12:57 PM UTC

Ryan Littman, executive chef at JW Marriott San Antonio Hill Country Resort and Spa in San Antonio, Texas, shares these two side dishes, which pair well with grass-fed bison meatloaf with orange chipotle glaze (find his recipes in the November 2013 issue of Triathlete magazine).

Mashed Creamy Cauliflower

1 head of cau­li­flower florets
1 small, 8-ounce con­tainer of low-fat plain Greek yogurt
1 cup shredded Parmesan cheese
2 cloves gar­lic, chopped
1 shal­lot, chopped
Salt and white pep­per to taste

In a medium pot, bring salted water to boil. Add cau­li­flower to the boil­ing water and let cook until very tender, about 8–10 minutes. Strain florets in colander. Using a food proces­sor, com­bine the cau­li­flower with the Greek yogurt, gar­lic and shal­lots, and blend until a creamy con­sis­tency. Stir in by hand the shredded Parmesan cheese, and add salt and pep­per to taste.

Roasted Carrots

Wash carrots thoroughly under cold water. No need to peel them. Brush generously with olive oil, season with salt and fresh ground black pepper. Roast in 450-degree oven until browned and natural sugars are caramelized.

FILED UNDER: Nutrition / Recipes

Bethany Mavis

Bethany Mavis

Bethany Mavis is the managing editor of Triathlete magazine. She's a mom, rec soccer player, multiple half-marathon finisher and is learning daily how to become a better triathlete.

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