AuthorElaina Manolis
RatingDifficultyBeginner

This dish is a low-carb variation of Greek-style mashed potatoes, which are made with an olive oil and vinegar base instead of the traditional creamy base. Here, I have substituted frozen riced cauliflower but kept all of the flavors of the original version. Enjoy!

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OPA! Foods | The Mediterranean Diet

Yields6 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

 24 oz Frozen riced cauliflower
 ¼ cup Extra virgin olive oil
 2 tbsp Red wine vinegar
 2 tbsp OPA! Vegetable Blend
 Salt and pepper to taste
 Fresh chopped parsley and sweet paprika for garnish

1

Place frozen cauliflower rice in a pan on the stove over medium-low heat until all of the water is absorbed and the rice is tender.

2

In a mixing bowl, combine the cauliflower, olive oil, vinegar, OPA seasoning, and S&P.

3

Transfer mixture to a blender or a food processor and pulse/blend until slightly mashed-DO NOT purée.

4

Top with a sprinkle of sweet paprika and some chopped fresh parsley

Category,

Ingredients

 24 oz Frozen riced cauliflower
 ¼ cup Extra virgin olive oil
 2 tbsp Red wine vinegar
 2 tbsp OPA! Vegetable Blend
 Salt and pepper to taste
 Fresh chopped parsley and sweet paprika for garnish

Directions

1

Place frozen cauliflower rice in a pan on the stove over medium-low heat until all of the water is absorbed and the rice is tender.

2

In a mixing bowl, combine the cauliflower, olive oil, vinegar, OPA seasoning, and S&P.

3

Transfer mixture to a blender or a food processor and pulse/blend until slightly mashed-DO NOT purée.

4

Top with a sprinkle of sweet paprika and some chopped fresh parsley

OPA! Greek-Style Mashed “Potatoes”