Pureed Cauliflower

Vegan, Vegetarian, Dairy-Free, Lactose-Free, Gluten-Free, Sugar-Free, AHS Elimination Diet

Positive Nutrition Aspects

Brain Healthy Food, Sulfur-Rich Food, Vitamin B6-Rich Food, Vitamin C-Rich Food, Magnesium-Rich Food

Serves 4 to 5 as a side dish

Equipment Needed

1. Colander
2. Pot
3. Large Slotted Spoon
4. Food Processor or Immersion Blender
5. Measuring Spoons
6. Measuring Cup

Ingredients

1 Head organic cauliflower (about 32 ounces) cut into 1/2-inch pieces or riced in the food processor
1 Cup water or organic vegetable broth
1 Teaspoon sea salt (add to taste)
Pepper to taste
6 oz regular organic canned coconut milk
½ to 1 Teaspoon thyme (Optional)
½ to 1 Teaspoon crushed rosemary (Optional)

Instructions


1. In a large pot, bring the vegetable broth and salt to a boil.

2. Add the cauliflower and return to a boil.

3. Reduce the heat to medium and steam for 20 minutes, or until cauliflower is very tender. Be sure to check that it does not run out of water. Poke the cauliflower with a fork to check the tenderness. The fork should go in very easily.

4. Strain all liquid from the pot with the colander.

5. Immersion Blender Approach – Put the cauliflower back in the pot. Add the 6 oz canned coconut milk and puree with the immersion blender until nice and creamy in the pot.

6. Food Processor Approach – Transfer the cooked cauliflower to the food processor after straining. Add the 6 oz canned coconut milk and puree with the food processor until nice and creamy.

7. Enjoy a healthy mashed potato substitute.


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