Creamy Mashed Cauliflower (Grain Free, Gaps, Primal)
I discovered that the longer the mashed cauliflower sits, the more flavor it has. If you’d like to save a little time on Thanksgiving, make the mashed cauliflower the day before, store in an airtight container in the refrigerator, and heat in the oven or on the stove top the following day. I put it in an 8×8-inch casserole dish, sprinkled it with some raw cheddar and baked it. It was fabulous!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Category: Side Dish
- Diet: Gluten Free
Ingredients
For the cauliflower:
- 1 large head cauliflower, cut into bite-size pieces (about 6 cups)
- 8 tablespoons unsalted butter (you can substitute with 2-3 tablespoons of palm shortening for a dairy-free alternative)
- 2 tablespoons whole milk or almond milk
- 1/2 teaspoon Celtic sea salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Place cauliflower in a large pot and cover with water. Bring to a boil, lower heat, and simmer until tender, about 15 minutes. Drain. Pour cauliflower into the bowl of a food processor or blender. Add butter, milk, salt and pepper to the food processor and blend until smooth. Serve.
Nutrition
- Serving Size: Serves 6