How To Make No-Fail Caulitatoes

gnowfglins.com/food-preparation/recipes/how-to-make-no-fail-cauli-tatoes/

December 9, 2015

1/3
How to Make Perfect, No-Fail Caulitatoes
Need a low-carb, keto, or THM:S substitution for mashed potatoes? Learn how to make No-Fail
Caulitatoes -- the best stand-in for real mashed potatoes! Makes approximately 3 cups.

Course Main
Author Lindsey Dietz

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.

2/3
 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.

Helpful Tips
ALWAYS use fresh cauliflower — not frozen!
Don't be tempted to boil the cauliflower directly in the water. This adds too much moisture
and will leave you with runny cauliflower sauce, not caulitatoes. Trust me.
Use up any leftovers within a day or two. After that, the flavor isn't as appealing.
Reheat leftovers in a 350-degree oven for 10 to 15 minutes.
If you don't have a high-speed blender, try a food processor or regular blender. I can't
promise the same silky-smoothness, but it will still taste amazing. Just don't use a hand
mixer.

3/3