Mashed Cauliflower Potatoes


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.

 

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Hi, I’m Julie Matthews, a Certified Nutrition Consultant, Author, and Published Researcher. I teach parents and practitioners that children with autism, ADHD, and related disorders can improve and heal, and that there’s hope for their children. Then I educate and empower them to make strategic dietary changes that positively affect children’s health, which in turn helps their learning and behavior. With 18 years of experience and my unique range of knowledge, from nutrition research and clinical experience to cooking in the kitchen for my own family, I’ve created a much-needed community for parents and practitioners looking to help children with autism live happy, healthy lives. Join us.

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2 responses to “Mashed Cauliflower Potatoes”

  1. Stephanie Spangler says:

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

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

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