Mashed Cauliflower {Gluten Free | Dairy Free}

Healthy, Gluten Free, Dairy Free, Paleo

Mashed Cauliflower {Gluten Free | Dairy Free}

While we LOVE regular mashed potatoes, mashed cauliflower can give you extra cruciferous vegetables in your diet + is a friendly candida version. Aka – you aren’t feeding any GI overgrowths if you have them! In our picture, we topped with a dollop of grass-fed butter, but feel free to leave this out. It’s SUPER tasty even without the butter {especially if you can’t do dairy!}

When you make this deliciousness, don’t forget to tag us on Instagram @thrivalnutrition, so we can see your creation + share it!

Gluten Free, Paleo, Healthy, Health, Recipes, Mashed Cauliflower
Print Recipe
Mashed Cauliflower
Healthy, Gluten Free, Dairy Free, Paleo
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
6 Servings
Ingredients
  • 4 Garlic Cloves
  • 2 Cauliflower Heads Medium Size, Chopped into florets
  • 1 1/2 Cups Bone Broth
  • 1 Tbsp Thyme Dried
  • 1 Tbsp Oregano Dried
  • 1/4 Yellow Onion Chopped
  • 1 Tsp Avocado Oil
  • 1/4 Cup Nutritional Yeast
  • Salt + Pepper To Taste
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
6 Servings
Ingredients
  • 4 Garlic Cloves
  • 2 Cauliflower Heads Medium Size, Chopped into florets
  • 1 1/2 Cups Bone Broth
  • 1 Tbsp Thyme Dried
  • 1 Tbsp Oregano Dried
  • 1/4 Yellow Onion Chopped
  • 1 Tsp Avocado Oil
  • 1/4 Cup Nutritional Yeast
  • Salt + Pepper To Taste
Healthy, Gluten Free, Dairy Free, Paleo
Instructions
  1. Preheat oven to 400 deg F. Wrap garlic cloves in foil and place on baking sheet. Bake at 400 deg for ~20 minutes, or until the cloves are lightly browned and soft when pressed. Cool and remove roasted garlic cloves from their skins and set aside.
  2. In a large pot on stove top, add the cauliflower florets, chicken broth, thyme, and oregano. Bring to a boil and then reduce to medium-high heat. Cook, covered, ~15 minutes or until soft. Do not drain liquid.
  3. In a small non-stick skillet, heat avocado oil over medium-high heat on stove top. Sautee yellow onions until tender. Set aside.
  4. In a large blender, combine the roasted garlic, cooked cauliflower, and sautéed onions with the nutritional yeast, black pepper, and sea salt. Blend until smooth. If more liquid is needed to achieve desired consistency, add some of the remaining cooking liquid from the cauliflower. Serve + enjoy!
Farrah Oxley
farrah@thrivalnutrition.com

Farrah is a Registered Dietitian Nutritionist and Licensed Dietitian by the State of Texas. She graduated from University of Texas with her bachelor’s degree in Nutrition and Dietetics. She is a Group Fitness Instructor at Trufusion in Austin, TX. Schedule a call with her to take your nutrition to the next level - https://thrivalnutrition.com/austinnutritionist-farrahoxley/