Ingredients:
- 1 large head of cauliflower.
- 6 cloves of garlic.
- 1 small package of fresh dill, or about 1/3 cup chopped.
- Salt and pepper to taste.
- Splash or coconut milk or a tbsp or two of butter or ghee.
Method:
- Place your head of cauliflower in your crock pot. Remove the leaves and base stem. Use a paring knife to cut the head into florets. This method avoids having to clean up (or waste) any florets.
- Add your garlic and half of your dill. The rest of your dill will go into the mash fresh.
- Add enough water to your slow cooker to cover your cauliflower mostly (some will float). In a 4-quart crock pot, I used 6 cups of water.
- Cook on low for up 6 to 8 hours or on high for 4 to 5.
- Carefully drain your crock into your colander. Either wait for the crock to cool or use heavy duty oven mitts. Please be careful with a hot crock and hot water.
- Remove the “cooked”dill from your mixture and transfer your cauliflower and garlic to a bowl.
- Add a pinch of salt and pepper, remaining freshly minced dill sprigs (no stems), and your coconut milk or butter if you choose to do so.
- Puree with your immersion blender, and you are done! If you are using a food processor, skip using a bowl and simply add everything into your food processor.
- Garnish with more fresh dill sprigs and see how many people you can fool into thinking these are actually potatoes, and not cauliflower mashed potatoes.
Source: http://paleopot.com/2013/11/cauliflower-mashed-potatoes/
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