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. Sauté 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.

Shepherd's Pie

We love Shepherd's Pie.  Just a few little tweaks and we can still enjoy this family favorite.

 

The bottom is organic, grass-fed ground beef and veggies du jour.

Cook the ground beef until there is no more pink then saute the veggies with the cooked ground beef.

Transfer beef and veggies to a baking dish.  To the skillet, and the yummy bits from the beef, add raw cream, oregano, and thyme.  Thicken the sauce with a little almond flour and add sea salt to taste. 

 Combine the beef mixture and the sauce and top with mashed cauliflower.  Add 3-4 teaspoons of grass-fed butter (we use Kerrygold) on top and bake at 350º for about 20 minutes until heated through and top is golden.

Kid rating: 2 thumbs up!

Enjoy!