How To Make No-Fail Caulitatoes #diet #healthy

I love pureed potatoes, be that as it may. I'm simply not very enthused about anything taking on the appearance of pureed potatoes — not to mention something like cauliflower! It was a stretch for me to endeavor mixed cauliflower, a.k.a. "cauli-tatoes".

Since I am continually searching for better approaches to add sound vegetables to our eating routine, I am normally ready to try an inventive arrangement out. Would you be able to accept that caulitatoes are not just one of my preferred vegetables ever, they've gotten a family most loved also?! Truth is stranger than fiction — even my youngsters lick their plates clean.

Need a low-carb, keto, or THM:S substitution for pureed potatoes? Figure out how to make No-Fail Caulitatoes - the best sub for genuine pureed potatoes! Makes roughly 3 cups.

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Ingredients

• 1 large head cauliflower fresh, stems trimmed and florets roughly chopped
• pure water
• 3 tablespoons grass-fed butter or other fat of choice, such as ghee, tallow or lard
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper omit for AIP
• herbs fresh of your choice, such as parsley or chives

Instructions

1. Begin by cutting up the head of cauliflower. Remove as much of the stems from the florets as possible. Too much stem in your cauli-tatoes can give them a funky taste.
2. Then rough-chop the florets to be pea-size or smaller. You could also pulse them a few times in a food processor, but chopping them does the trick and gives you fewer dishes to wash later.
3. Next, steam the cauliflower. I don’t have a steamer basket, so I use a stock pot with a lid and a stainless steel colander. I put an inch of water in the bottom of my stock pot, place the colander inside the pot, add the cauliflower to the colander, then cover with the lid.
4. On medium-high heat, steam the cauliflower for 10 to 12 minutes, stirring twice during steaming. The cauliflower pieces should be just fork tender, but not mushy at all.
5. Transfer the steamed cauliflower to a high-speed blender.
6. Quickly add butter or ghee, salt, garlic powder, and pepper.
7. Pulse a couple of times to get the blender going, then blend on low speed for 20 to 30 seconds, until smooth. Don’t over-blend or the cauli-tatoes will be too runny.
8. If desired, sprinkle with your favorite chopped herbs.
9. Serve immediately.

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