While practicing a ketogenic diet, rich in snehana (body lubricating fats), but low in carbohydrates, I miss food items like mashed potatoes or macaroni and cheese. So I tried making CHEESY GARLIC MASHED CAULIFLOWER and it was an epic YES. Here’s the guide to a delicious ketogenic vegetarian comfort food recipe.
- 4 cups diced organic cauliflower
- 4 oz grated cheddar cheese from organic, pasture raised, free range fed cows, hormone free, antibiotic free
- 1 tablespoon ghee from organic, pasture raised, free range fed cows, hormone free, antibiotic free
- 6 garlic cloves finely diced
- 1/2 teaspoon turmeric
- 1/2 teaspoon fresh cracked black pepper
- 1/4 teaspoon Himalayan salt
In a medium sauce pan with a steamer basket, steam the cauliflower for 10-15 minutes till soft, but not mushy.
In a separate small sauce pan, simmer the ghee, garlic, salt, pepper and turmeric on a low heat 5 minutes.
Combine cooked ghee spices and steamed cauliflower into a bowl with the graded cheese. Using a potato masher, smash the blend till the consistency of chunky mashed potatoes. Serve hot. Top with a little more black pepper and enjoy. I sure did!
Nutritional information per serving
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Dr. Christie Smirl has over 25 years of medical experience. She completed a Doctorate of Ayurvedic Medicine from American University of Complimentary Medicine as well as Nurse Practitioner and Master of Science from Loma Linda University. Dr. Christie is also an E-RYT 500 Yoga Teacher Trainer YACEP, Reiki Master/Teacher, Tantric Energy Healer and Musician.
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