Who needs potatoes when you can make cauliflower taste this good?
- 1 head cauliflower (aprx 5 inches in diameter), or 4 cups florets
- 9 cloves garlic
- 1/3 cup bone broth (more if needed)
- 4 tablespoons Butter Flavored Coconut Oil
- 1 1/2 teaspoons salt, more to taste
- Bring a 4-quart pot of water to boil. While it comes to a boil, cut up your head of cauliflower.
- Once the water is boiling add in the cauliflower and garlic. Cover and let it cook for 15 minutes or until the cauliflower is fork-tender.
- Drain very well and place the tender cauliflower and garlic in a high powered blender or food processor.
- Add in the bone broth, salt and buttery coconut oil. Blend on low, gradually increasing the power to high. Use a tamper to mash down the cauliflower, and keep the mix moving. If your blender doesn’t have a tamper, pause the blending periodically and scrape down the sides and move it around with a spatula.
- Blend until it’s thick and silky. Taste, add up to 1/2 teaspoon more salt if needed. Blend and serve hot.
- I like to garnish it with green onion and a little melted Buttery Coconut Oil. This goes really well with Chicken Breast, Meatballs, or Broiled Salmon.
- If you’re not AIP you can use grass-fed butter or ghee instead of coconut oil.
- All that garlic doesn’t make it spicy, the garlic cooks and becomes tender and sweet.
- Don’t add more bone broth unless you really have to, the more you add the less thick it will be.
- 4.6 net carbs per seving.
- Serving Size: 1/4 recipe
- Calories: 167
- Sodium: 635.4 mg
- Fat: 14.2g
- Saturated Fat: 5g
- Trans Fat: 0
- Carbohydrates: 8g
- Fiber: 3.4g
- Protein: 3.8g
- Cholesterol: 0
Keywords: Whipped Cauliflower AIP Mashed Potatoes