Hi guys! I’m off to the airport today for 2 weeks in northern Italy, visiting family (who we don’t speak the same language as), drinking lots of wine, eating my fair share of gelato and just enjoying not working. I would’ve loved to say that I’m superwoman and got 2 weeks worth of posts all banged out for you ahead of time but that kind of proactivity is just plain laughable. So instead, we’re going to change things up with some guest posts from some of my favorite ladies on the internet and their delicious food. I will try to pop in with some Italy updates over the next 2 weeks but I’m not promising anything because I have no idea what the internet situation will be like. If your comments go unanswered, that’s why. I swear I’m not ignoring you. I have a max of 300mb of data (do you even know how ridiculously low that is?!) to use on my phone before I get charged overage fees so we’re keeping things to the bare minimum. I’m telling myself it will be a good detox. Ha.
Katie is first up because she is superwoman and had this post to me weeks ago. Katie’s blog is one that when I see a new post pop up in my reader I get legitimately excited to read it every single time. She’s been a crossfit inspiration (I may or may not have ordered the same shoes as her…hi, stalker), a paleo role model and I adore her photography. So I’m sure you’ll love her post, her pictures and her recipe. Enjoy!
Hello all, I’m Katie from KatieDid and I’ll be sharing a recipe in place of Gina today. I’d first like to thank Gina for having me guest post while she’s off scaling the leaning tower of Pisa and diving into a pool of gelato….. or something like that.
But really, her well thought out, beautifully photographed, and mouth watering posts and recipes always keep me coming back for the next one, so I’m truly honored to be posting today on a favorite blog of mine.
While Gina is twirling in plates of spaghetti, I’m bringing you a grain free recipe. The irony.
I’ve adopted a paleo style diet over the past year or so. It was a long, slow process but excluding grains, sugar, some starches, soy, most dairy, and corn from my diet has been one of the best decisions I have made for myself.
Now growing up, and to this day, mashed potatoes have really not been my thing. I know, gasp, who am I? Was I deprived as a child? Nope, in fact my three brothers liked them enough for all of us so I deemed them not worth fighting over and chose other dishes instead. Like cranberry sauce shaped like a can, mmmmmmmm……
But something about not being allowed (I use that term lightly) to eat something (aka potatoes on a paleo diet) makes me sometimes crave a buttery, creamy side dish like mashed potatoes. Go figure.
The caveman’s potato, rice, pizza crust, and probably 50 other things that creative paleo eating people have come up with.
You might have seen this mashed cauliflower recipe before. I’m not reinventing the wheel here, just sharing my own spin on this rich, comforting, creamy side dish.
And by rich I do mean several tablespoons of browned butter.
Yeah, paleo isn’t so bad.
- 1 Head of Cauliflower
- 3 Tbsp of Salted Butter
- 3 Cloves of Garlic
- 5 Tbsp Canned Coconut Milk
- 1 Medium Vadalia, or sweet, Onion
- Salt and Pepper to taste
- Slice onion and caramelize in 1 tablespoon of butter over medium-low heat for about 15 minutes, stirring constantly to avoid burning. Once completely caramelized remove from the pan and set aside. I also threw in the three cloves of garlic towards the end to release some of their flavor.
- Meanwhile, cut off the cauliflower stem and break into florets. Place in a casserole dish and fill with water until about ¼ of the florets are covered. Microwave for 5-7 minutes, until they are soft.
- Place cauliflower and 3 garlic cloves into a food processor (may need to do this in batches if your processor is not large enough) and process for a few minutes.
- Over medium heat add 2-3 tablespoons of butter and stir constantly until just beginning to brown, about 3-4 minutes, don’t let it burn! And try not to drink it straight from the pan.
- Add ½ of the caramelized onions, browned butter, and a healthy pinch of salt and pepper to the cauliflower in the processor. Process and start adding in coconut milk until fully incorporated and a smooth, creamy mash has been formed. This may take several minutes depending on your food processor. Taste and adjust salt (I added quite a bit!).