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.
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.