Ingredient: cauliflower

Garlic Mashed (Yet Creamy) Cauliflower

As Christmas Eve approached, typically the dining tables are lined with food ready to be sampled. However, what about the after effect, overly stuffed and feeling sluggish. We have yet another side dish to utilize this holiday season!

Instead of the traditional mashed potatoes, try your hand at garlic mashed cauliflower! This is an excellent substitute for mashed potatoes without the added bloat! Adding this decadent side dish will offer a better alternative, this recipe can also be changed over time to include your favorite seasonings.

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Garlic Mashed (Yet Creamy) Cauliflower
Course Side Dish
Cuisine Paleo
Prep Time 5-6 Minutes
Cook Time 12-15 Minutes
Servings
People
Ingredients
Course Side Dish
Cuisine Paleo
Prep Time 5-6 Minutes
Cook Time 12-15 Minutes
Servings
People
Ingredients
Instructions
  1. Boil a medium size pot filled with water, add a pinch of salt.
  2. Once boiling add the cauliflower florets. Turn the heat from high to medium.
  3. Cook until florets are soft, about 15 minutes.
  4. Take out a frying pan and on medium heat melt the butter or ghee. Once heated, saute the garlic for 2-3 minutes or until tender and soft.
  5. Once the cauliflower florets are cooked. Remove from the stove and drain out the water.
  6. With a food processor add the florets, the garlic that has been sautéed, and the butter the garlic was cooked in. Also add in the milk (or coconut milk), parmesan cheese, black pepper and salt.
  7. Pulse and puree until smooth and creamy.
  8. Serve with a dash of chives or rosemary.
  9. Bon Appétit
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Sweet Curry Roasted Chicken with Vegetables

Roasted chicken is an easy go-to for those dinners where I am stretched for time. This is a “twist” on the traditional roasted chicken recipe.

Using one of my favorite ingredients, curry, this dish is sure to please and smells delicious! The mustard and honey makes the curry a great, sweet flavor.

Traditional curries usually have white potatoes as an addition to the meat. I “paleoized” the ingredient and added one root vegetable – carrots, and of course, cauliflower. The sweet curry becomes a glaze with the carrots and are delicious with the sweet curry sauce.  I love the cauliflower instead of the traditional rice that is served with curry dishes.

Ingredients

  • 1 whole chicken (about 3 pounds)
  • 6 carrots, cut into 1/2 inch pieces
  • 1 head of cauliflower, cut into florets
  • 3 tablespoons grass-fed butter butter
  • 2/3 cup honey
  • 1/3 cup Dijon mustard
  • 2 tablespoons finely chopped onion
  • 2 1/2 teaspoons curry powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon sea salt

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place the chicken in a roasting pan and roast 1 hour in the preheated oven (oven times vary – make sure to check the chicken).
  3. In a saucepan, heat to medium and melt the butter
  4. Mix the honey, mustard, onion, curry powder, salt, cayenne pepper, ginger, and garlic.
  5. Bring to a boil, stirring constantly.
  6. Remove from heat, and set aside.
  7. Gently pour the curry and honey mixture over the chicken. Continue roasting about 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).
  8. Place carrots and cauliflower in a separate roasting pan.
  9. Drizzle and roast the vegetables with the chicken for the last 20 minutes, or until the glaze has browned.
Print Recipe
Sweet Curry Roasted Chicken with Vegetables
Curry Whole Chicken and Veggies
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Curry Whole Chicken and Veggies
Recipe Notes

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place the chicken in a roasting pan and roast 1 hour in the preheated oven (oven times vary – make sure to check the chicken for doneness).
  3. In a saucepan, heat to medium and melt the butter
  4. Mix the honey, mustard, onion, curry powder, salt, cayenne pepper, ginger, and garlic.
  5. Bring to a boil, stirring constantly.
  6. Remove from heat, and set aside.
  7. Gently pour the curry and honey mixture over the chicken. Continue roasting about 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).
  8. Place carrots and cauliflower in a separate roasting pan.
  9. Drizzle and roast the vegetables with the chicken for the last 20 minutes, or until the glaze has browned.
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