Gettin’ back to the paleo basics these days. And it feels soooo good.
I want to preface this entire post with the fact that I have no problem with potatoes, mashed potatoes, or carbs in general. In fact, some amount of carbohydrate is necessary for almost all people. That amount can vary greatly based on your activity level, history of dieting, ancestral background, and basically everything else in your life. Seriously.
But over the last year, I’ve drastically reduced my carbohydrate intake. At first, it was a dieting gimmick. I wasn’t eating carbs. I wasn’t eating fat. Chicken breast and egg whites all day every day. Gross. My current iteration of low-carb is very different. I’m eating a LOT of fat and still a good amount of protein. I guess you could call it keto, but I’m not measuring anything, so I can’t say for sure that I’m in ketosis. I know myself really well and anytime measuring or calculating comes into play, I become obsessive. My obsessive nature will inevitably lead to restriction. So I’m just not doing any of it right now.
Even before my current keto status, I was into cauliflower mash. I mean, cauliflower has come a long way since I was a kid. I literally remember it by it’s blandness. But now we have cauliflower mash, cauliflower rice, and roasted cauliflower. To be fair, my mom could have roasted the damn vegetables in the 90s – that’s not new. No offense mom. Regardless, I’m freakin’ into cauliflower. I see it’s blandness as an advantage because it takes on the flavor of whatever you add to it.
This recipe is super simple and I use it all the time. I love it plain and in recipes, but I also add a few spoonfuls to soups and sauces to thicken them. So versatile. I love it.
Enjoy!
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| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Passive Time | 10 minutes |
| Servings |
servings
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- 1 medium head of cauliflower
- 2 tsp garlic powder
- 2 tsp pink himalayan salt
- 3 Tbsp Fourth & Heart Garlic Ghee
- black pepper for garnish
Ingredients
|
|
- Bring a medium pot of water to boil with a steamer plate sitting on top.
- Break the head of cauliflower into florets. Place into steaming basket and cover with lid to keep steam inside. Let steam for 10 minutes, or until soft.
- Transfer steamed cauliflower into large food processor. Add spices and ghee. Process until well combined. You may need to stop and scrape down the sides.