As you’ve noticed, cauliflower has the distinct ability to parade around like other vegetables because of it’s rather neutral flavor. Much like cauliflower steak, you won’t be fooling anyone into thinking this is actually mashed potatoes, but it’s a nutritionally-dense, low carbohydrate option once in awhile.
Makes 4 servings
1 head cauliflower, cut into florets (organic preferred)
1 Tbsp. ghee or butter
Chicken stock (optional)
Salt & pepper to taste
Steam or boil cauliflower in a sauce pan until tender. Transfer to a colander to drain. Use the back of a large spoon to press out any additional water while in the colander. Once completely drained, add to a food processor and process until smooth. Add a splash (or two) of chicken stock if you want a smoother consistency.
Transfer to a serving bowl, add butter or ghee and season to taste. Serve immediately or freeze. This reheats well and freezing them in single servings gives you more options throughout the week.
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