How to Make Perfect, No-Fail Caulitatoes


  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper omit for AIP
  • herbs fresh of your choice, such as parsley or chives
  • 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
    How to Make Perfect, No-Fail Caulitatoes


  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.
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