Creamy Mashed Cauliflower
A simple sauce that’s great to add to steamed, fresh or quickly stir-fried vegetables, tofu and lightly seared meats.
- 2 heads cauliflower, washed and cut into large pieces
- 2 tablespoons coconut oil
- ½ teaspoon sea salt
Note: you can keep the cauliflower warm by placing in an oven safe container in the oven set at 125 degrees.
- Bring about an inch of water to a boil in the bottom of a sauce pan into which your steamer basket or insert fits. Put trimmed and cleaned cauliflower florets in the steamer basket, set over the boiling water, cover, and steam until tender – up to 8 minutes for fully tender florets.
- Puree cauliflower in a food processor, add in coconut oil and salt. Serve in casserole dish.