Actually, I guess it’s not entirely dairy free because it contains butter- for some reason I don’t consider butter dairy – but you can just use olive oil in place of the butter if you are THAT dairy free.
I loved this so much that I made another batch immediately following the first batch. No joke. And now I’m full of cauliflower. Or maybe I should say I’m full of faux mashed potatoes, since that’s what these are sometimes called.
I’m a no-recipe-recipe kinda gal, which means I rarely use actual recipes because I find it too time consuming and complicated these days. So I often just throw stuff together– sometimes it comes out YUM and sometimes it comes out like ‘eh….I’ve had better. This one came out YUM!
And it’s pretty simple to boot. Since it involves the use of a couple pans, I suggest making a larger batch so that you can reheat.
To me the more dishes that a recipe involves using, the larger the number of servings it should make to compensate- am I right or am I right?
This mashed cauliflower recipe is creamy– perfect comfort food for phase 3 of the diet, and since most phase 4 people continue to reduce their carb intake to at least some extent, this is one of those perfect recipes for anytime (well, except phase 2 of course!)
Check out my other phase 3 hCG Diet recipes as well!
1 head Cauliflower
1 chopped onion
1 tsp. olive oil
3 tbs. butter
Salt & Pepper to taste
1/4-1/2 cup coconut milk or half n half
Steam the cauliflower. While it’s steaming, saute the chopped onion in a saute pan with the olive oil until soft and starting to get carmelized. When these are both done, combine everything in a large bowl- cauliflower, onions, butter, salt and pepper- let the butter melt inside the bowl of hot cauliflower for about 20 seconds before adding the final coconut milk/halfnhalf ingredient. Use a hand immersion blender to whip it up and your done! You could also just use a wooden spoon if you blended up the onion finely beforehand with some other device.
And don’t forget you can find more recipes here.
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