Post by Loupy on Oct 3, 2015 19:44:25 GMT -7
GLUTEN-FREE PALEO CAULIFLOWER MASHED "POTATOES"
From: www.tablespoon.com/
Skip the starchy mashed potatoes in favor of this filling, nutrient-dense cauliflower mash.
Prep time: 10 min
Total time: 50 min
Serves: 8
INGREDIENTS
2 tablespoons grass-fed butter
1 teaspoon sea salt flakes
4 cloves garlic, peeled
1/2 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 large head cauliflower
DIRECTIONS
In 1-quart saucepan, heat butter, salt, garlic and chicken broth to a simmer over medium heat.
Reduce heat to low; simmer 12 to 15 minutes or until garlic is completely soft.
Set aside.
In stockpot or Dutch oven, heat 3 quarts water to boiling over high heat.
Cut florets from heads of cauliflower.
If using stalks, cut stalks into 1/2-inch chunks.
There should be about 8 cups raw cauliflower.
Add cauliflower to boiling water; return to boiling.
Cook 15 to 20 minutes or until cauliflower is extremely soft when pierced with knife.
Remove from heat; set aside.
Strain cauliflower well; pat dry thoroughly with towel.
Place cauliflower in food processor.
Add broth mixture.
Cover; process until extremely smooth, processing in batches if necessary.
Rinse out stockpot, and return to pot to combine batches.
TIPS:
Don't skip the step of drying off cooked cauliflower thoroughly before pureeing. It prevents the finished mash from getting too runny.
Top the finished mash with chopped fresh herbs for a little pop of green.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Nutritional Information:
Calories 60
Total Fat 3g
Saturated Fat 2g,
Cholesterol 10mg
Sodium 380mg
Total Carbohydrate 6g
Dietary Fiber 2g
Sugars 2g
Protein 2g
From: www.tablespoon.com/
Skip the starchy mashed potatoes in favor of this filling, nutrient-dense cauliflower mash.
Prep time: 10 min
Total time: 50 min
Serves: 8
INGREDIENTS
2 tablespoons grass-fed butter
1 teaspoon sea salt flakes
4 cloves garlic, peeled
1/2 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 large head cauliflower
DIRECTIONS
In 1-quart saucepan, heat butter, salt, garlic and chicken broth to a simmer over medium heat.
Reduce heat to low; simmer 12 to 15 minutes or until garlic is completely soft.
Set aside.
In stockpot or Dutch oven, heat 3 quarts water to boiling over high heat.
Cut florets from heads of cauliflower.
If using stalks, cut stalks into 1/2-inch chunks.
There should be about 8 cups raw cauliflower.
Add cauliflower to boiling water; return to boiling.
Cook 15 to 20 minutes or until cauliflower is extremely soft when pierced with knife.
Remove from heat; set aside.
Strain cauliflower well; pat dry thoroughly with towel.
Place cauliflower in food processor.
Add broth mixture.
Cover; process until extremely smooth, processing in batches if necessary.
Rinse out stockpot, and return to pot to combine batches.
TIPS:
Don't skip the step of drying off cooked cauliflower thoroughly before pureeing. It prevents the finished mash from getting too runny.
Top the finished mash with chopped fresh herbs for a little pop of green.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Nutritional Information:
Calories 60
Total Fat 3g
Saturated Fat 2g,
Cholesterol 10mg
Sodium 380mg
Total Carbohydrate 6g
Dietary Fiber 2g
Sugars 2g
Protein 2g
