Creamy Cauliflower Mash

This has become a favorite side dish of mine while trying to heal my gut. Cauliflower mash is a great substitute for mashed potatoes and helps you get in more detox-supporting cruciferous vegetables in an easily digestible form.

You might be wondering, why no mashed potatoes? Well, on the GAPS diet potatoes are off limits due to their high starch content which can feed gut bacteria imbalances. Potatoes are also high in oxalates which for some people, especially those with leaky guts and imbalanced gut bacteria, can make inflammation, pain, and fatigue worse. I ate potatoes as a staple for years on a gluten free diet and wondered why my belly was so bloated and why my body was so achy and tired. Needless to say, potatoes are not unhealthy, and I hope to get back to eating them again one day as my gut heals and can break down starches and oxalates better.

This dish is pretty simple to make and allows for a lot of flavor variation believe it or not. I have come to love fresh dill as a flavor as has detox benefits too, along with fresh garlic which is anti-inflammatory and antimicrobial - helping balance out gut bacteria. Sometimes I use fresh thyme or rosemary for their anti-inflammatory benefits too. You’re welcome to make the dish with any herbs you like. You can omit the kefir or sour cream. It just makes the mash creamier and adds a little flavor.

This is a great multi-taking dish as you can steam the cauliflower while cooking something else.

You’ll need a medium sized pot (2 quarts), steamer basket (optional), cutting board and knife, immersion blender or handheld mixer

Ingredients:

• 1 large head of organic cauliflower (or about 5 cups frozen cauliflower florets)

• 3 sprigs fresh dill

• 1-2 crushed organic garlic cloves

• 1-2 tablespoons sour cream or kefir

• Sea salt to taste

• Grass-fed butter (optional topping)

Directions:

1. Chop head of cauliflower into large chunks removing most of stalks.

2. Place steamer basket inside pot and fill pot with filtered water up to base of basket. Put all cauliflower into basket and place lid on pot. *If you do not have a steamer basket you can simmer on medium low in water or stock and drain off the liquid once cooked.

3. Bring to boil then reduce to medium heat to steam for about 20 minutes or until cauliflower is easily pierced by fork.

4. Place steamed cauliflower in a large mixing bowl or dump out water from pot and place back in pot . Add remaining ingredients. Use immersion blender or handheld mixer to blend until smooth and creamy.

5. Serve warm with a dallop of sour cream on top or butter. Stores well in refrigerator for 2-3 days for reheating.