Ingredients:
1 head of cauliflower
About 1/8 cup of ghee (clarified butter) or olive oil coconut oil
about 1/8 cup hemp milk, almond milk or coconut milk (if needed)
Sea salt and pepper to taste
Optional: minced garlic (a clove or two), 1/2 tsp garlic powder, grated parmesan cheese as desired
Directions:
Break up into florets and place in steamer basket that is in a sauce pan with boiling water. Make sure the level of the water does not exceed the bottom portion of the steamer. Cover. Cook for about 10 minutes or so until tender and fork can easily pierce through.
If using an immersion blending wand (my preference as it makes for less clean up), transfer cooked cauliflower to a bowl. Add ghee/olive oil/coconut oil and salt and pepper. Blend until smooth.
Otherwise, transfer all to blender and blend until creamy.
Check for consistency to determine if you need the milks as you don’t want it to be too watery.
Ghee is dairy but equally deliciously dairy-free made with olive oil or coconut oil:).
Move over mashed potatoes! You will be pleasantly surprised with the richness of this spud-like dish.
