Cauliflower is an incredibly versatile cruciferous veggie. In grain-free recipes, it can be used as a substitute for rice. When you simply toss it in the oven with some coconut oil, it roasts up beautifully.
If you are avoiding nightshades like potatoes or would like to increase the amount of non-starchy vegetables on your plate, mashed cauliflower is the way to go.
- 1 large head of cauliflower
- 1 head of garlic
- 2 tablespoons ghee, butter from grass-fed cows, or coconut oil
- 1 tablespoon ghee or coconut oil
- ¼ teaspoon freshly ground or microplaned nutmeg
- Freshly ground black pepper
- Celtic sea salt
An hour before you begin preparing the cauliflower, begin roasting the garlic.
- To roast garlic, preheat oven to 350 degrees.
- Cut off enough of the tail end of the garlic to expose all of the individual cloves. (The tail end of the garlic is the part without roots, which shoots up as the green of the plant.)
- Place garlic on parchment paper face down into 1 tablespoon of ghee or coconut oil. Make sure you have enough parchment paper to wrap around garlic and secure.
- Place in oven and roast for 15 – 25 minutes. Garlic cloves should be golden brown and slide easily out of skins.
Next, prepare the cauliflower mash.
- Put a large stockpot on the stove and fill with a couple inches of water. Set into place a steamer insert.
- Set heat to high.
- Trim cauliflower florets and stem. Cut into medium-sized, uniform pieces.
- Once the water is boiling, place all of the cauliflower in the stockpot. Sprinkle well with salt. Begin steaming.
- Steam until soft, roughly 10 minutes.
- Drain cauliflower. Remove garlic cloves from skins.
- Place steamed cauliflower in a food processer with garlic, freshly ground pepper, and nutmeg.
- Process until smooth. Taste and check for seasoning.