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Garlicy-Parm Mashed Cauliflower
Raise your hand if you’re a mashed cauli fan! I LOVE them…especially with garlic & ghee…mmm…nice and creamy!
Total COMFORT FOOD for these cold winter months.
Why Cauliflower? Cauliflower is a member of the cancer-fighting cruciferous veggie family.
Cauliflower is anti-inflammatory and antioxidant-rich, and may boost both our heart and brain health!
Makes about 6 servings
Makes about 6 servingsIngredients:
- 2 medium cauliflower heads, broken into large florets
- 2 Tbsps ghee or clarified butter
- 2-3 fresh garlic cloves, minced
- 3-4 Tbsp unsweetened almond or coconut milk to thin it up
- 1/4 cup grated fresh Parmesan
- sea salt and fresh ground black pepper, to taste
- 2 Tbsps chopped fresh chives, to garnish
Instructions:
Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-6 minutes, just until fork tender but not mush…yet.
Drain well, then add it to a food processor or high-speed blender with a large slotted spoon.
Add in the garlic, ghee, parmesan cheese, sea salt, and pepper.
Add the milk one Tablespoon by Tablespoon while pureeing until you find the consistency you like.
Puree until smooth, and to your desired consistency.
Add the mashed cauliflower to a serving dish or bowl and garnish with chives.
Serve warm and enjoy!
❤Rachel
Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-6 minutes, just until fork tender but not mush…yet. Drain well, then add it to a food processor or high-speed blender with a large slotted spoon. Add in the garlic, ghee, parmesan cheese, sea salt, and pepper.Add the milk one Tablespoon by Tablespoon while pureeing until you find the consistency you like. Puree until smooth, and to your desired consistency.Add the mashed cauliflower to a serving dish or bowl and garnish with chives. Serve warm and enjoy!Remember to tag me @CleanFoodCrush in your creations!
Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-6 minutes, just until fork tender but not mush…yet. 
Drain well, then add it to a food processor or high-speed blender with a large slotted spoon. Add in the garlic, ghee, parmesan cheese, sea salt, and pepper.
Add the milk one Tablespoon by Tablespoon while pureeing until you find the consistency you like. Puree until smooth, and to your desired consistency.
Add the mashed cauliflower to a serving dish or bowl and garnish with chives. Serve warm and enjoy!
Remember to tag me @CleanFoodCrush in your creations!
Ingredients
- 2 medium cauliflower heads, broken into large florets
- 2 Tbsps ghee or clarified butter
- 2-3 fresh garlic cloves, minced
- 3-4 Tbsp unsweetened almond or coconut milk to thin it up
- 1/4 cup grated fresh Parmesan
- sea salt and fresh ground black pepper, to taste
- 2 Tbsps chopped fresh chives, to garnish
Instructions
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-6 minutes, just until fork tender but not mush...yet.
- Drain well, then add it to a food processor or high-speed blender with a large slotted spoon.
- Add in the garlic, ghee, parmesan cheese, sea salt, and pepper.
- Add the milk one Tablespoon by Tablespoon while pureeing until you find the consistency you like.
- Puree until smooth, and to your desired consistency.
- Add the mashed cauliflower to a serving dish or bowl and garnish with chives.
- Serve warm and enjoy!
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