How to Make Mashed Cauliflower with Roasted Garlic, Bacon, and Scallions {Paleo, Keto, Whole30}
Roast the garlic, since that takes the longest. I usually put Garlic in first then wait 10 min to add the bacon. The entire recipe can be thrown together in the 35 minutes while you roast the garlic and cook the bacon
- Roast your garlic
- Make Bacon Click Here > https://nataliemacam.com/2020/12/perfectly-crisp-bacon/
- Steam your cauliflower
- Chop Scallions
- Cook and Crumble your bacon
- Drain the cauliflower to remove most of the water. Sometimes I grill them a little bit to get a roasted flavor.
- Blend cauliflower in a food processor with the roasted garlic and remaining ingredients (except the bacon and scallions!)
- Stir in bacon, scallions, season and add more ghee to taste
Ingredients
- 1 head garlic unpeeled
- avocado oil and
- himalayan or celtic salt for roasting
- 1 large head cauliflower or 2 smaller ones (2 1/2-3 lbs) cut into florets
- 5 slices bacon uncured and sugar free
- 3 Tbsp ghee/coconut oil/avocado oil*
- 1/4 cup coconut cream or full fat coconut milk*
- 2 Tbsp nutritional yeast*
- 3/4 tsp himalayan or celtic salt*
- 1/4 tsp black ground pepper*
- 3-4 scallions thinly sliced
*You can also get these at Thrive Market, I have a video about the wholesale membership > https://youtu.be/-yG5s7-HNtg Every new member of Thrive Market receives 30 day free trial. Here’s the link if you’d like to try http://thrv.me/4f1LrW.
Instructions
1. Preheat your oven to 400° F. Place the garlic, unpeeled, on a sheet of aluminum foil on a small baking sheet. Drizzle with about 1 tsp of oil and sprinkle with sea salt, then wrap in the aluminum foil.
2. Roast in the preheated oven for about 30-35 minutes or until very soft. Remove from oven and allow to cool.
3. Meanwhile, steam the cauliflower. My method: bring a couple of inches of water to a boil in a stockpot, and place the florets in a steamer basket set in the pot. Cover the florets and steam about 8-10 minutes or until very soft. Drain the cauliflower on paper towels to remove excess water.
4. While the cauliflower steams, chop scallions
5. Drain the cauliflower between the paper towels to remove as much water as possible, then place in a food processor. When the garlic is done and partially cooled, pinch the ends of the cloves to remove and add to the food processor, along with the ghee, coconut cream/milk, nutritional yeast, salt, and pepper. Process until smooth and creamy, scraping the sides periodically to get everything in.
Once smooth transfer to a bowl and stir in the crumbled bacon, and scallions, leaving some to sprinkle on top for garnish. Taste and season with more salt and pepper if desired. To serve, drizzle with a little melted ghee and sprinkle with remaining scallions and bacon. Enjoy! Store leftovers covered in the refrigerator for up to 4 days.
