How to Make Perfect, No-Fail Caulitatoes

Ingredients

  • 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

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. Source Blog>>https://gnowfglins.com/food-preparation/recipes/how-to-make-no-fail-cauli-tatoes/

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