Mashed Cauliflower Potatoes

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CTH-Recipe-circleGFCF/SCD/GAPS/Paleo/LOD/FG 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.” Ingredients: 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 Directions: 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.   JulieCTHCara_200x400
Julie Matthews is a Certified Nutrition Consultant and Educator, globally respected nutrition expert, published researcher, and accomplished author. Her guidance is backed by over twenty years of clinical experience and scientific research with complex neurological and physiological needs; particularly autism, ADHD, and related disorders. Julie is the award winning author of Nourishing Hope for Autism and also the founder of BioIndividualNutrition.com. Download her free guide, 12 Nutrition Steps to Better Health, Learning, and Behavior.

2 Comments

  1. Mashed Parsnips and Rutabagas taste good, too. Happy Thanksgiving to you and your family!

    Reply
    • Yes, Stephanie. Mashed parsnips are delicious! I love rutabaga fries – and mashed too. Thanks for adding your thoughts!

      Reply

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