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Roasted Apple Cauliflower Mash with Crispy Brussels Sprouts

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Mashed potatoes are a beloved side dish, but sometimes it’s fun to switch things up and try something new. That’s where the Roasted Apple Cauliflower Mash with Crispy Brussels Sprouts comes in. This dish takes the concept of mashed potatoes and adds a unique twist with roasted apples and cauliflower. And to add even more flavor and texture, it’s topped with crispy Brussels sprouts, warm cherries, and chopped pistachios. Get ready for a taste sensation!

The Allure of Roasted Apple Cauliflower Mash with Crispy Brussels Sprouts

This recipe combines sweet and savory elements to create a truly delightful dish. The roasted apples bring a natural sweetness that pairs perfectly with the earthy flavor of the cauliflower. The shallots and fresh rosemary add depth and aroma, while the crispy Brussels sprouts add a satisfying crunch. The warm cherries provide a burst of freshness, and the chopped pistachios lend a nutty richness. It’s a symphony of flavors that will make your taste buds sing!

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Ingredients

To make this unique mash, you’ll need a medium cauliflower head, Gala apples, shallots, fresh rosemary leaves, extra virgin olive oil, sea salt, black pepper, Brussels sprouts, garlic cloves, fresh cherries, half & half, unsalted butter, and pistachios. Each ingredient plays a crucial role in creating a delicious and well-balanced dish.

  • 1 medium cauliflower head roughly chopped
  • 2 Gala apples roughly chopped
  • 2 large shallots roughly chopped
  • 1 tbsp fresh rosemary leaves minced
  • 2 tbsp extra virgin olive oil divided
  • sea salt and black pepper to taste
  • 1 lb Brussels sprouts washed, trimmed, and halved
  • 2 garlic cloves finely minced
  • 1 cup fresh cherries pitted and roughly chopped
  • 2 tbsp half & half
  • 2 tbsp unsalted butter
  • 1/2 cup pistachios shelled and roughly chopped
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The Process

Begin by preheating your oven and preparing a baking sheet with parchment paper or a Silpat® baking mat. In a large bowl, combine the cauliflower, apples, shallots, rosemary leaves, and olive oil. Season with salt and black pepper, then spread the mixture onto the prepared baking sheet. Roast in the oven until the cauliflower is fork-tender.

While the cauliflower mixture is roasting, heat olive oil in a skillet and cook the garlic until fragrant. Add the Brussels sprouts and cook until golden brown and crispy. Then, add the fresh cherries and cook until heated through.

Once the cauliflower is done, transfer it to a large mixing bowl. Add the half & half, unsalted butter, salt, and black pepper. Mash the mixture with a potato masher or blend with an immersion blender until mostly smooth.

Spread the warm cauliflower and apple mash in a serving dish or bowl. Top it with the crispy Brussels sprouts, warm cherries, and chopped pistachios.

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The Verdict

The Roasted Apple Cauliflower Mash with Crispy Brussels Sprouts is a delightful departure from traditional mashed potatoes. With its unique combination of flavors and textures, it’s a side dish that will impress your guests and satisfy your taste buds. So why not give this recipe a try? It’s a delicious and creative way to elevate your mealtime experience. Enjoy!

 

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Roasted Apple Cauliflower Mash with Crispy Brussels Sprouts

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Course: Side Dish, Side Dishes, Vegetables side
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 374kcal
Author: Iva Ursano

Ingredients

  • 1 medium cauliflower head roughly chopped
  • 2 Gala apples roughly chopped
  • 2 large shallots roughly chopped
  • 1 tbsp fresh rosemary leaves minced
  • 2 tbsp extra virgin olive oil divided
  • sea salt and black pepper to taste
  • 1 lb Brussels sprouts washed, trimmed, and halved
  • 2 garlic cloves finely minced
  • 1 cup fresh cherries pitted and roughly chopped
  • 2 tbsp half & half
  • 2 tbsp unsalted butter
  • 1/2 cup pistachios shelled and roughly chopped

Instructions

  • Preheat oven to 375°F and line a rimmed baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.
  • Add the cauliflower, apple, shallots, rosemary leaves, and one tablespoon olive oil to a large bowl. Season with salt and black pepper, to taste, and toss to combine.
  • Spread the cauliflower mixture into a uniform single layer onto the prepared baking sheet and place in the pre-heated oven to roast until the cauliflower is fork tender, approximately 25-30 minutes.
  • Meanwhile, heat the remaining olive oil in a large, high-sided skillet over medium heat. Add the garlic and cook, stirring frequently, until it becomes fragrant, approximately 30 seconds. Add the Brussels sprouts and cook, stirring only occasionally, until they become golden brown and crispy, approximately 15 minutes.
  • Add the fresh cherries and cook, stirring frequently, until just heated through, approximately 2 minutes.
  • Once the cauliflower is done, transfer the roasted veggies to a large mixing bowl. Add half & half and unsalted butter and season with salt and black pepper, to taste. Mash with a potato masher or blend with an immersion blender until mostly smooth. Set aside.
  • Spread the warm cauliflower and apple mash on the bottom of a large serving dish or bowl. Top with the crispy Brussels sprouts, warm cherries, and chopped pistachios before serving. Enjoy!

Nutrition

Calories: 374kcal | Carbohydrates: 43g | Protein: 11g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 80mg | Potassium: 1265mg | Fiber: 12g | Sugar: 22g | Vitamin A: 1207IU | Vitamin C: 175mg | Calcium: 124mg | Iron: 3mg

On and Off Keto | + posts

Iva discovered the keto diet back in 2020 and has experimented with it, off and on. She recently took over this site and shares experiences, her knowledge and some yummy recipes. She also runs a women only website Women Blazing Trails.

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