Cauliflower Garlic Mashed ‘Potatoes’

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This is a staple recipe of mine that is tried and true! This dish is just as comforting as mashed potatoes, but it is much kinder to your gut. And with all that vitamin C in cauliflower this is great when you’re not feeling well! If you’re in a pinch for time, you can always buy frozen riced cauliflower in the microwavable bags, and cook your cauliflower that way. You can also pre-roast the garlic and keep refrigerated in an airtight container for up to a week for this easy and quick side dish. 

Note: On the SCD diet cultured butter is allowed. However, when starting out, I have found it beneficial to eliminate dairy. This will allow the body time to get rid of extra inflammation built-up, without being continuously bombarded with new inflammation from dairy products.

Cauliflower Garlic Mashed ‘Potatoes’

 

Serves 4
Prep: 15 min
Cooking: 25 min 
Total: 40 min
Beginner   

Ingredients:

1 Head of cauliflower, cut up and roasted 

6 Cloves of garlic

1-2 Tbsp. of chicken stock 

2 Tbsp. dairy free ‘butter’ (I use Earth Balance No Soy-red package) plus a bit for serving

2 Tbsp. Olive oil 

Salt, TT

Black pepper, TT

      Method Of Prep:

  1. Preheat the oven to 425°F.
  2. Break down the head of cauliflower into florets.
  3. Place cauliflower on a large sheet tray.
  4. Drizzle with olive oil, then season with salt and pepper. Toss to ensure even coating.
  5. Roast in the oven for 15 minutes.
  6. While roasting, crush your cloves of garlic to remove skin. Leave the cloves whole, and coat with olive oil and a pinch of salt.
  7. After the cauliflower has roasted for 15 minutes, stir it around on the tray with a spatula.
  8. Add garlic cloves and roast for an additional 5 minutes. Your cauliflower should be tender to the touch with a fork and have a few crisp roasted edges (this adds tons of extra flavor, and gives a more rustic look).
  9. Remove from the oven and cool slightly.
  10. Using your high-speed blender, add 1 Tbsp. of chicken stock, and 2 Tbsp. of butter of choice to the bottom. Add roasted cauliflower.
  11. Blend on high until very smooth (about 2 minutes). Note: you will have to periodically stop and scrape down the sides.
  12. Taste the mash and adjust seasonings accordingly.
  13. Serve with fresh black pepper and a pat of butter.                          

                                                

Nutrition Facts:
Calories- 216
Carbs- 9 g
Protein- 3.2 g
Fat- 10 g