Homemade Caulitatoes

Total Time: 12 Minutes,Servings: 2 Servings

Ingredients :

• 1 large head cauliflower fresh, stems trimmed and florets roughly chopped
• pure water
• 3 tablespoons grass-fed butter or other fat of choice, such as ghee, tallow or lard
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper omit for AIP
• herbs fresh of your choice, such as parsley or chives

Instructions :

• Begin by cutting up the head of cauliflower. Remove as much of the stems from the florets as possible. Too much stem in your cauli-tatoes can give them a funky taste.
• Then rough-chop the florets to be pea-size or smaller. You could also pulse them a few times in a food processor, but chopping them does the trick and gives you fewer dishes to wash later.
• Next, steam the cauliflower. I don’t have a steamer basket, so I use a stock pot with a lid and a stainless steel colander. I put an inch of water in the bottom of my stock pot, place the colander inside the pot, add the cauliflower to the colander, then cover with the lid.
• On medium-high heat, steam the cauliflower for 10 to 12 minutes, stirring twice during steaming. The cauliflower pieces should be just fork tender, but not mushy at all.
• Transfer the steamed cauliflower to a high-speed blender.
• Quickly add butter or ghee, salt, garlic powder, and pepper.
• Pulse a couple of times to get the blender going, then blend on low speed for 20 to 30 seconds, until smooth. Don’t over-blend or the cauli-tatoes will be too runny.
• If desired, sprinkle with your favorite chopped herbs.
• Serve immediately.

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