Lets talk cauliflower

Now, myself and my daughter don’t really love potatoes. We do however, love cauliflower. Here are two easy ways to make cauliflower into starch like lunch or dinner sides. There are lots of recipes for this out there, but I have been doing it this way for a long time and still love it every time I make it…which is way to often if you as the hubby.

Whipped Cauliflower


  • 1 head of cauliflower
  • ½ lb of butter (yes that is the right amount, sometimes I use more)

Cut your cauliflower into medium sized chunks. Use all the white bits. Steam your cauliflower in a steamer on the stove until it is very fork tender. Save the water (freeze it) and use a stock base for bone broth or soups. Dump it all in a food processor or a good blender(Blendtec or Vitamix). Add the butter in chunks. Puree until it is fluffy. If you cannot get it fluffy, you don’t have enough butter. You could add milk but since we are milk free, not an option. Add some Himalayan salt and call it a day! YUM!

 Riced Cauliflower


  • 1 head of cauliflower
  • 2-4 T butter
  • Opt: cilantro

Cut cauliflower into small chunks using all the white bits. Put the raw cauliflower into a food processor and pulse until it becomes crumbly, not a puree. You may need to do two small batches instead of one. In a hot fry pan, melt butter and add the cauliflower. Cook until translucent…depending on how much you have, about 10 minutes. Add chopped cilantro for the last few minutes if you want to. Add Himalayan salt to taste.


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