SERVES: 15+ | COOKING TIME: 45 minutes
- 2 Heads cauliflower, halved
- 1 Celery root, medium sized, peeled, quartered
- 1 Cup (approx.) Unsweetened Almond milk (amount depends on how moist your cauliflower is…take baby steps when adding)
- 16-ounce grass feed chèvre (sheep is great if you can get it)
- 1/2 Cup softened grass feed butter
- 2 Heads garlic, roasted
- Salt & pepper to taste
- Roast Garlic: preheat oven to 350 degrees, chop tip off garlic head to expose cloves, and pull off loose peel. Drizzle with 1 tablespoon olive oil, sprinkle with fresh pepper, and bake, wrapped in tin foil, for 45 minutes. Squeeze garlic head to release cloves, mash them up and reserve to add at the end
- Preheat Steamer: In a large stockpot (with steamer insert, if you have one) boil 2 inches of water. Once boiling, reduce heat to simmer.
- Steam Vegetables: Place the cauliflower halves and the celery root pieces in a large stockpot (with steamer insert, if you have one). Steam for 45 minutes or until tender all the way through.
- Mash: Once cauliflower and celery root are tender through, quickly cut into smaller pieces. While the vegetables are still warm, place pieces in a food processer or Vitamix. Pulse until broken into small pieces. Add almond milk to start blending process. Blend in cream cheese, butter and garlic mash to taste. Continue add almond milk to reach the desired consistency. The less almond milk, the firmer the mash will be.
- Season: Season with salt & pepper to taste.
- Serve & enjoy!
Nutritional Notes: Cauliflower is low in saturated fat and cholesterol and a very good source of dietary fiber, vitamin C, vitamin K, vitamin B6, folate, pantothenic acid, potassium and manganese. Cauliflower is also a good source of protein, thiamin, riboflavin, niacin, magnesium and phosphorus.
Dietary Notes: 1 cup of Celery Cauliflower Mash has approximately 9 carbohydrates compared to traditional mashed potatoes that have 40 carbohydrates.