Cauliflower Mash

Directions

1. 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.
2. 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: Nourishing Hope

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/