Mashed Cauliflower Potatoes
Ingredients
The Potatoes:
- 1 head of cauliflower, or 1 pound frozen cauliflower florets
- 1/8-1/4 cup nut milk (or other CF milk)
- 1 tablespoon ghee (or other CF fat/oil)
- 1/2 teaspoon salt
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Yields: 4 Servings
Directions
- Boil or steam cauliflower until fork-tender (10-20 minutes).
- Drain thoroughly (squeeze out excess water with a clean kitchen towel).
- Place cauliflower, milk, ghee and salt in food processor, blend until smooth.
- You can bake mashed cauliflower potatoes, if desired for an even better, and drier texture.
- Place blended cauliflower mixture into a baking dish. Bake at 350 degrees until dish is bubbling hot.
Notes
This recipe is SCD compliant. For those on GFCF and not SCD, you can use half potatoes—this way you have mashed potatoes with hidden cauliflower. For LOD, use coconut or rice milk. To make nut-free, use any nut/seed-free milk. Celeriac (celery root) also makes good mashed “potatoes.”
Credit: Julie Matthews
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