Ingredients:
Disclaimer: I just made this, didn’t measure anything but, it turned out so well I wanted to write it down for myself, so measurements are rough, trust your gut.
2 Large heads of cauliflower
6 Carrots
6 Green Onions
3 Tbsp of Ghee
1 Tbsp of Coconut Aminos
1/2 Tbsp of Worcestershire sauce
1/2 Tsp of Thyme
Salt and Pepper
Directions:
Rough chop the cauliflower, throw it in a pot with a steamer basket and get it going. Dice the carrots, and heat 1 Tbsp of Ghee in a pan. Once the oil is hot, throw in the carrots, cook for 2-3 minutes. Add coconut aminos, cook 2-3 minutes. Add Thyme and Worcestershire sauce, continue to saute until they are just past al dente, they need to have some texture still to offset the mushy cauliflower. Set the carrots aside. Steam the cauliflower thoroughly 15-20 minutes probably, a good test is to spear it with a fork, point the fork down, the cauliflower should slide off pretty easily. Move your cauliflower to a bowl and get it rough mashed with a potato masher… apparently that’s what they are called? Add 2 Tbsp of Ghee. To get it the rest of the way to smooth, you’ll need an immersion blender, which side note, is perhaps my favorite kitchen appliance. Finely chop the green onions, add them and the carrots to the mash. Add salt, and pepper to taste (you’ll need a bit) mix well and chow down.