Roasted Cauliflower Mashed Potato Bites Sp5
Transform ordinary sides into a bite-sized sensation with these Roasted Cauliflower Mashed Potato Bites SP5! Perfectly roasted cauliflower and buttery mashed potatoes come together to create a creamy, flavorful filling that’s enhanced with Parmesan cheese, fresh chives, and a hint of garlic. Lightly coated in crispy panko breadcrumbs and baked to golden perfection, these handheld treats are irresistibly crisp on the outside and tender on the inside. Ideal as a crowd-pleasing appetizer, snack, or side dish, they’re easy to make yet gourmet enough to impress any guest. Serve warm with your favorite dipping sauce—think garlic aioli or tangy yogurt dip—for a deliciously elevated twist on classic comfort food.
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Recipe Information
Ingredients
- 2 cups Cauliflower florets
- 2 medium Russet potatoes
- 2 tablespoons Olive oil
- 2 large Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 3 tablespoons Milk
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Chopped fresh chives
- 1 large Egg
- 0.5 cup Panko breadcrumbs
- as needed Cooking spray
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Spread the cauliflower florets on the baking sheet, drizzle with 1 tablespoon of olive oil, and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Roast the cauliflower for 20-25 minutes, or until lightly golden and tender. Set aside to cool.
While the cauliflower roasts, peel and dice the russet potatoes. Place them in a pot of salted water, bring to a boil, and cook for 12-15 minutes or until fork-tender. Drain and return to the pot.
In a small skillet, heat the remaining 1 tablespoon of olive oil over medium heat and sauté the garlic cloves for 1-2 minutes, until fragrant. Remove from heat.
In a food processor, combine the roasted cauliflower, cooked potatoes, sautéed garlic, butter, milk, Parmesan cheese, remaining 0.5 teaspoon of salt, and remaining 0.25 teaspoon of black pepper. Blend until smooth and well-combined.
Transfer the mixture to a mixing bowl and stir in the chopped chives and egg until evenly incorporated.
Scoop approximately 1 tablespoon of the mixture at a time and roll into small balls. Coat each ball lightly in panko breadcrumbs.
Arrange the coated bites on a greased or parchment-lined baking sheet, spacing them evenly. Lightly spray the tops with cooking spray to encourage browning.
Bake in the preheated oven for 15-18 minutes, or until golden and crisp on the outside.
Serve warm and garnish with extra chives, if desired. These bites pair wonderfully with a dipping sauce like garlic aioli or a tangy yogurt dip.
Nutrition Facts
Calories |
1169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 3116 mg | 135% | |
| Total Carbohydrate | 113.8 g | 41% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 12.1 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 444 mg | 34% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2794 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
