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Simple Cauliflower Mash
Thanksgiving Recipes from the PPNF Kitchen
Makes 8 one-cup servings.
Ingredients
- 1 medium-size cauliflower head
- 2 tablespoons pastured butter or ghee
- 2 garlic cloves or ½ teaspoon minced garlic
- 1½ teaspoons unrefined salt
- Pinch fresh, ground pepper
- 1 tablespoon fresh chives for garnish
Directions
Bring 1 cup of filtered water to a boil.
While waiting for the water to boil, separate the cauliflower into mini florets and chop the core (stem) into small pieces. Finely mince the garlic cloves.
Place the cauliflower in the boiling water, cover, and reduce the heat, bringing the water down to a simmer. Cook the cauliflower for 15-18 minutes or until very tender. Keep an eye on the water level, so that the cauliflower does not burn.
When the cauliflower is done, pour into a colander to drain; remove as much water as possible. Place the drained cauliflower into a bowl and add the butter or ghee, salt, pepper, and minced garlic. Feel free to adjust quantities to taste.
Mash by hand or in a food processor until it is the desired “mashed potato” consistency. Garnish with chives.
Check out other Thanksgiving PPNF recipes:
Published in the Price-Pottenger Journal of Health & Healing
Fall 2016 | Volume 40, Number 3
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