Cauliflower makes this mash a winner, no nightshade aches from these taters! Creamed with coconut milk, herbs and spices, they delight your taste buds, quell your comfort food cravings and make both your belly and your cells very happy. Use it for a killer Shepherd’s Pie or to make GlowTato Pancakes for breakfast, just JingSmack with minced chives and give them a fast flip in your skillet. 

Gather Up 

I large Cauliflower
½ cup (120ml) Coconut Milk
4-6 Cloves Roasted Garlic
3 TB Ghee or SuperFood Shortening
¼ tsp Black Truffle Salt or Sea Salt (to taste)
¼ tsp Fresh Ground Black Pepper (to taste)

Jing It Up (options)

½ tsp Chaga
1 tsp Pearl
1 TB MCT Oil

Sling It Up

Preheat oven 350°F/177°C.

For the roasted garlic, simply cut the top point off of a whole garlic bulb thus exposing the tops of the cloves. Drizzle with MCT oil and a pinch of sea salt. Wrap in parchment paper and then wrap in tin foil and place in the oven at 350°F/177°C for 30 minutes or until soft.

Cut the cauliflower into bite-sized pieces and steam until very tender, soft to the touch. Toss all of the ingredients into your food processor, except for the coconut milk and spin it until it is well incorporated. Then add the coconut milk, a splash at a time until you get smooth mashed potato consistency. Taste for spice tweaking, or for extra ghee or coconut milk. We always finish with more black truffle salt for a deeper umami yum factor.