Friday, August 2, 2013

Cauliflower Mash

Summer is so busy and most days I don't want to cook.  I end up serving tried and true dishes that I don't really have to think about, hence the few posts over the last couple of months.

We're getting down to the last few servings from our 1/4 cow (see my "we're buying a cow" post).  Last night I made a chuck roast from I breathe... I'm hungry... (which gave me the idea to do the Whole30, but that's another post).
Photo: Eating With Purpose

I served the roast over cauliflower mash.

Ingredients:
  • 1 head cauliflower, cut off the stalk and broken into small pieces
  • 2-4 tablespoons grass-fed butter
  • 2 tablespoons ghee, butter, mct oil, or olive oil
  • splash of raw milk or heavy cream (if dairy intolerant, use broth)
  • salt and pepper to taste
Directions:
  1. Saut√© all ingredients (except liquid) in a heavy stainless steel skillet until slightly softened 
  2. Stir in a splash of liquid - I like my mash thick and lumpy, use more if you like yours thinner
  3. Use an immersion blender in the pan to mash the cauliflower
  4. Stir to incorporate all ingredients 
Serve alone as a side dish, as the topping for shepherd's pie, or in a bowl under a roast and all the yummy juices.

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