Whipped Cauliflower Recipe
Happy Thanksgiving friends! I hope you are having a wonderful day filled with food, friends, family and laughter. You may already have your Thanksgiving menu set, thanksgiving is TODAY after all! However, this new recipe I’m going to share with you today, keep in mind for upcoming Holiday menus such as Christmas!
Today on the Healthy Grocery Girl Cooking Show I’m sharing how to make whipped Cauliflower which tastes and looks pretty much exactly like mashed potatoes yet… it’s cauliflower! I’m not discriminating against potatoes, I love them, all of them! Yet if you’re watching your blood sugar levels, sugar intake and / or perhaps are looking for creative recipes to enjoy eating more vegetables than you’re really going to love today’s recipe. Click play & then let me know what you think! If you recreate this recipe & share a picture online make sure to tag me in it so I can discover & like your picture! Use #HealthyGroceryGirl and / or @HealthyGroceryGirl
Once again, happy Thanksgiving! xo Megan
Whipped Cauliflower
Ingredients
- 5 cups of cauliflower florets
- 3 cloves garlic diced
- 1/4 cup water
- 1 tablespoon coconut oil
- 1 small leek sliced
- 1/2 cup coconut cream the thick top layer after you refrigerate canned coconut milk overnight
- Sea salt
- Freshly ground pepper
- Green onion for garnish
Instructions
- Preheat the oven to 400 degrees Fahrenheit
- Add cauliflower florets, garlic cloves & water into steam roaster and place in the oven to roast for 25 to 30 minutes until tender
- In a stovetop pan over medium heat add coconut oil and leeks and cook for 3 minutes
- Add cauliflower, coconut cream, sea salt, pepper and leeks into food processor and pulse together until creamy
- Top with green onion, sea salt and pepper and enjoy!
Notes
I used Vita Coco Coconut Oil for this recipe
