Roasted Cauliflower w/ Mashed Potatoes & Garlic Roasted Tomatoes

A serving of roasted cauliflower cooked with soy sauce and sesame oil and flavored with all sorts of spices is absolutely divine next to a serving of creamy mashed potatoes and garlic roasted tomatoes. You must try all three together for an unforgettable meal, but they can also be enjoyed separately as delicious side dishes.

For the mashed potato:

• 6 boiled potatoes I added a cube of vegetable stock to the water
• 3 tbsp Greek yogurt or vegan yogurt for the vegan/fasting version
• Salt to taste

For the garlic roasted tomatoes:

• 15-20 cherry tomatoes
• 2-3 tsp garlic flakes or 3-4 cloves of minced garlic
• 2 tbsp olive oil
• salt to taste

For the roasted cauliflower:

• 1 medium cauliflower or 1 bag of frozen cauliflower
• 2 tbsp sesame oil or olive oil
• 3 tbsp soy sauce
• 3 tbsp garlic flakes or a clove of finely minced garlic
• 1 tbsp sweet paprika powder
• grated parmesan cheese or inactive yeast for the vegan/fasting version

Optional:

• 2-3 tbsp pine nuts for the topping.

Instructions

• In a large bowl, mash the boiled potatoes until they become fluffy, airy and creamy, then add yogurt and salt to taste.
• Divide the cauliflower into small pieces. Place in a large saucepan and boil for 2-3 minutes until slightly tender.
• Drain the water and add the oil, sauce, spices and Parmesan cheese/inactivated yeast. Mix well then transfer to a baking pan lined with parchment paper.
• Bake for 30 minutes at 180 °C/356 °F.
• Place the cherry tomatoes in a pan, let them cook until they start to crack, then turn off the heat and add the olive oil, salt, and garlic.
• Optional: Place the pine nuts in a heated pan and heat through for a few seconds to activate the flavors and then sprinkle them over the cauliflower.