How to Make Perfect, No-Fail Caulitatoes

• Produce

  • 1 tsp Garlic powder
  • 1 Herbs, fresh

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Sea salt

• Dairy

  • 3 tbsp Pastured butter or ghee

• Liquids

  • 1 Water, filtered

• Other

  • 1 large head Fresh cauliflower, stems trimmed and florets roughly chopped

Found on traditionalcookingschool.com

Description

Ingredients

• 1 large head fresh cauliflower, stems trimmed and florets roughly chopped
• filtered water
• 3 tablespoons pastured butter or ghee (or other fat of choice, such as tallow or lard)
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• ½ teaspoon black pepper (omit for AIP)
• fresh herbs of your choice, such as parsley or chives

Directions

• Makes approximately 3 cups.
• Begin by cutting up the head of cauliflower. Remove as much of the stems from the florets as possible. Too much stem in your cauli-tatoes can give them a funky taste.
• Then rough-chop the florets to be pea-size or smaller. You could also pulse them a few times in a food processor, but chopping them does the trick and gives you fewer dishes to wash later.
• Next, steam the cauliflower. I don’t have a steamer basket, so I use a stock pot with a lid and a stainless steel colander. I put an inch of water in the bottom of my stock pot, place the colander inside the pot, add the cauliflower to the colander, then cover with the lid.
• On medium-high heat, steam the cauliflower for 10 to 12 minutes, stirring twice during steaming. The cauliflower pieces should be just fork tender, but not mushy at all.
• Transfer the steamed cauliflower to a high-speed blender.
• Quickly add butter or ghee, salt, garlic powder, and pepper.
• Pulse a couple of times to get the blender going, then blend on low speed for 20 to 30 seconds, until smooth. Don’t over-blend or the cauli-tatoes will be too runny.
• If desired, sprinkle with your favorite chopped herbs.
• Serve immediately.