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You are here: Home / Recipes / AIP Recipes / Mashed Cauliflower
mashed Cauliflower

Mashed Cauliflower

March 2, 2012 //  by Dr. Sarah Ballantyne, PhD

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About Dr. Sarah Ballantyne, PhD

Award-winning public speaker, New York Times bestselling author and world-renowned health expert, Dr. Sarah Ballantyne, PhD (aka The Paleo Mom) believes the key to reversing the current epidemics of chronic disease is scientific literacy. She creates educational resources to help people regain their health through diet and lifestyle choices informed by the most current evidenced-based scientific research.

Mashed cauliflower is the standard Paleo mashed potato substitute.  It’s very satisfying and, since cauliflower is a cruciferous vegetable, it’s also very healthy! There are lots of variations of this out there.  Mine is quite simple.  You can always dress it up with whatever herbs and spices you like, or even some grass-fed butter.  I use the whole head of cauliflower, except the outer green leaves.  You can cut up the stem and heart and throw it into the pot too.  I also sometimes add a little rutabaga or cabbage heart to the pot, depending on what else I have in the kitchen.

Cauliflower

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Ingredients:

  • 1 cup chicken broth
  • 1 head cauliflower, cut into flowerets
  • 3 cloves of garlic, whole

 

1.    Place pot with broth and cauliflower on the stove.  Cover and bring to a boil over high heat.
2.    Reduce heat to low and simmer until cauliflower is very soft, approximately 30-40 minutes.
3.    Add cloves of garlic to the pot and simmer 5 more minutes.
4.    Drain.  Using an immersion blender or food processor, blend cauliflower to form a thick puree.  Enjoy!

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Category: AIP Recipes, Recipes, Side Dishes

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