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Buffalo Cauliflower recipe

This is the simple recipe I use for delicious Buffalo Cauliflower. I do however substitute butter for coconut oil

https://www.allrecipes.com/recipe/239616/buffalo-cauliflower/


Cauliflower Mashed Potatoes Ingredients

  • 1 medium head of cauliflower, broken into florets

  • 3 cloves garlic, peeled

  • 1 tbsp unsweetened almond milk, coconut milk or oat milk. I am fond of coconut milk of course unless you are allergic.

  • 1/3 cup parmesan cheese, grated (I don’t use the parmesan cheese. I either omit or replace with nutritional yeast.)

  • 1/2 tsp sea salt

  • 1/4 tsp ground black pepper

Directions

  1. Steam cauliflower in a covered steamer basket for about 8 minutes until cauliflower is soft enough to stick a fork through. Do not over-cook. If you don't own a steamer basket you can boil the cauliflower until you can stick a fork through it. Fir both methods...allow cauliflower to cool after cooking as it result in a better texture for your mash.

  2. I like to roast my garlic separately

  3. Add cauliflower and roasted garlic to blender or food processor.

  4. Add Parmesan cheese or nutritional yeast and salt and pepper.

  5. Pulse your mixture slowly...you will want to make sure it still has some texture like mashed potatoes rather than becoming smooth or soupy. During the pulsing add milk one tbsp at a time until the mixture is to your preferred texture.

  6. Garnish..You can use chives, basil etc.


This is delicious. I am not taking credit for this one as I found the recipe online though I can no longer locate it.

Warm Potato Curry

Ingredients

2 to 3 tablespoons oil (safflower, coconut, etc) 2 cloves garlic, finely chopped 1 small onion, finely chopped 2 to 3 tablespoons red curry paste 1 large potato, cubed 2 to 3 medium carrots, chopped 1 inch of fresh ginger, finely chopped 1 13.5-ounce can coconut milk Optional: 1 cup cooked grains, like brown rice or quinoa Directions In a large pot on medium-high heat, place the oil, garlic, and onion and sauté until onion is translucent, about 3 to 5 minutes. Add the curry paste, stir together, and sauté for an additional minute or two. Add the potato, carrots, and coconut milk and bring to a boil. Reduce the heat to low, cover and cook until the potatoes are tender, about 10 to 15 minutes. If using, add the cooked grains in the last few minutes.

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