This is the quintessential alternative to mashed potatoes, and (in my humble opinion) far more flavorful! It is also largely carb-free yet contains fiber and a nourishing blend of highly beneficial nutrients. Use it as you would mashed potatoes and never miss potatoes again!
1 large cauliflower head (about 21/2 pounds), leaves removed, the remainder cut into large chunks
1/4 cup organic coconut cream with at least 22% fat, preferably Wilderness Family Naturals, or 3 tablespoons Kite Hill almond cream cheese
2 tablespoons fresh lemon juice
2 tablespoons pure cultured ghee or organic duck fat, preferably Fatworks
1 medium garlic clove
1 teaspoon Himalayan or Celtic sea salt
1/2 teaspoon ground black pepper
Up to 1/4 cup Primal Bone Broth (page 209), preferably chicken broth, or packaged organic free-range gluten- and MSG-free chicken broth
Minced fresh chives
1. Set a large vegetable steamer over 1 inch of simmering water in a large saucepan. Add the cauliflower chunks, cover, and steam for 10 minutes, or until tender.
2. Transfer the cauliflower to a large food processor fitted with the chopping blade. Add the coconut cream, lemon juice, ghee, garlic, salt, and pepper. Cover and process, drizzling in the broth through the feed tube, until the mixture resembles mashed potatoes, not soup. Garnish the servings with chives.
Turn this side dish into a main course by topping it with sliced yellow onions and chopped shiitake or maitake mushrooms that have been cooked until soft in a little pure cultured ghee or organic duck fat.