This recipe is SCD compliant. For those on GFCF and not SCD, you can use half potatoes—this way you have mashed potatoes with hidden cauliflower.
For low oxalate, use coconut milk.
For nut-free, use any milk free of nuts.
Celeriac (celery root) also makes good mashed “potatoes.”
1 head cauliflower, or 1 pound frozen cauliflower florets
1/8-1/4 cup nut milk (or other non-dairy milk)
1 tablespoon non-dairy butter
½ teaspoon salt
Boil or steam cauliflower until fork tender (10-20 minutes). Drain thoroughly (squeeze out excess water with a clean kitchen towel). Place cauliflower, milk, ghee and salt in food processor, blend until smooth.
You can bake mashed cauliflower potatoes, if desired for an even better, and drier texture. Place blended cauliflower mixture into a baking dish. Bake at 350 degrees until dish is bubbling hot.