My darling husband thinks potatoes are his carb-filled enemy.  I grew up with gravy being the main attraction and mashed potatoes were just another way to get the gravy into me.  So you can imagine the struggles trying to cook a meal we all like.

Then I discovered whipped cauliflower.  We both win! This has the texture of mashed potatoes and delivers the gravy that I want.  And as a bonus, Cauliflower is a lower on the glycemic index for Hubby. (Hubby aka husband)

You can switch up your recipe here too.  Sometimes I use nutritional yeast in place of roasted garlic. This produces a more of a cheesy tasting dish, which I serve when I don’t prepare gravy.

Ingredients:

–         1 head cauliflower
–         4-5 cloves of roasted garlic
–         1/2 bunch chives, chopped
–         1 tbsp ghee, olive oil or cashew sour cream (yes that is a thing, and it’s coming)
–         pinch sea salt and pepper

Remove green leaves from cauliflower.  Remove the dried end bit of the core.  You don’t have to remove the entire core because you are going to blend the bejesus out of it anyway so the tougher fibre bits will be smashed.

Chop cauliflower into similarly sized florets and place in a steam basket or metal colander.  Take the discarded bits of your cauliflower and put in your veggie bag in the freezer (for veggie stock later).

Place a pot of water on the stove with enough water to sustain a raging boil for a few minutes, at least a couple of inches.  Bring the water to a boil and place your metal colander with the cauliflower in the pot but above the boiling water and cover to keep as much steam in as possible.   If you have a steamer, even better.

Steam cauliflower for 7-10 minutes until it’s very soft.  Once cooked, place half the cauliflower in your food processor or blender.

Add the garlic, ghee (or olive oil or sour cream) and sea salt and pepper and blend.

You will have to push your cauliflower down to the blades.  Once half the batch is blended you can start adding additional cauliflower until the whole batch is blended and smooth.  You can throw all of the cauliflower in at once, but you might need to add a little more liquid in to get the mix blending, which can lead to less thick whipped cauliflower.

Add chives and serve.   Yum!