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!
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.
In a mixing bowl, combine the cauliflower, olive oil, vinegar, OPA seasoning, and S&P.
Transfer mixture to a blender or a food processor and pulse/blend until slightly mashed-DO NOT purée.
Top with a sprinkle of sweet paprika and some chopped fresh parsley
Ingredients
Directions
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.
In a mixing bowl, combine the cauliflower, olive oil, vinegar, OPA seasoning, and S&P.
Transfer mixture to a blender or a food processor and pulse/blend until slightly mashed-DO NOT purée.
Top with a sprinkle of sweet paprika and some chopped fresh parsley