Cauliflower. Lets be honest. It’s ugly- its a total pain to work with and it gets all over the kitchen. I did the Whole30 and really thought I’d love cauliflower rice- HATED it. Food pretending to be other food usually doesn’t go over well in our house, but let it be known that when I finally perfected this recipe- my dad ate it happily, my husband loves it, and its the only form of cauliflower I can get behind. This recipe is gluten free, dairy free, sugar free, grain free, LOW carb AND whole30 approved. My super picky vegan sister also LOVED this when she tried it. So, break out your blender or your food processor and just be prepared for the mess. Its totally worth it.
Makes enough for 4-8 servings, depending on the serving size. I serve this in small little ramekins right along side our main dish.
- 1 large head cauliflower
- 5 Cloves garlic peeled and sliced
- 1 Tablespoon clarified butter or ghee
- 1/4 C + 2 Tablespoons coconut milk
- 1 Teaspoon kosher salt
- 1 Teaspoon fresh ground black pepper
- Remove the green leaves and stems of the cauliflower with your hand or a small but sharp pairing knife. Cut around the core, and remove as much of it as you can. I use my hand to gently remove large pieces of the cauliflower and then cut them into medium sized florets. Remember we are pureeing this so the perfection doesn’t matter, but we want them to all be close in size so that they cook the same. After your entire head has been cut into florets, drop them in a large pot.
- Drop your sliced garlic cloves into the pot with the cauliflower. Cover the tops with water and bring to a boil on the stove. When the water reaches a boil, set a timer for 25 minutes, stirring occasionally.
- After the 25 minutes, check to make sure a fork slides almost effortlessly through a large floret. Take a fine mesh strainer and drain your cauliflower/garlic mixture. When you have strained most of the excess water, drop the cauliflower and garlic directly into your food processor or blender.
4. Place the lid on your food processor and pulse several times until most of the cauliflower is processed and broken up into much smaller pieces. We want the texture to be almost smooth before we add everything else so that it mixes well.
5. When your cauliflower/garlic looks similar to grits or mashed potatoes, turn off your food processor, remove the lid and add the Ghee, Coconut Milk, Salt and Pepper.
6. Replace the lid, using the puree button (or high, mix…whatever yours says) Make sure the mixture becomes creamy, and that the pepper and ghee are mixed in throughout. This may take some scraping down the sides every so often to make sure all of the cauliflower gets mixed together. You know you are done when your mixture looks just like really creamy mashed potatoes, or really creamy grits. Mostly smooth but with some texture.
7. I pour mine into small ramekins and garnish with something green to make them look pretty. These will keep in the fridge for several days and taste just as good reheated.
Serving tips: We eat these with any protein and another veggie for dinner. They make a FANTASTIC low carb way to make shrimp and grits. Add a little bacon and serve with some eggs for “grits” in the morning. The possibilities are endless.
I really hope you’ll try this one. I promise it doesn’t taste like coconut, or cauliflower. Just creamy, dreamy salty peppery and buttery goodness.
Remember to pin this recipe to save it for later, and show me on instagram or Facebook when you attempt this one!