Low Iodine Apple & Sage Mashed Cauliflower
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lb), cut into florets
- 1 tbsp coconut oil
- 1 medium apple (such as honeycrisp or fuji), peeled and finely diced
- 2 cloves garlic, minced
- 2 tbsp fresh sage leaves, finely chopped
- ⅓ cup full-fat coconut milk
- 1 tbsp olive oil
- ¾ tsp fine sea salt, plus more to taste
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ¼ tsp ground ginger
For serving
- fresh sage leaves, for serving (optional)
Instructions
- 1
Fill a large pot with 1–2 inches of water and bring to a boil over high heat. Place the cauliflower florets in a steamer basket set over the boiling water, cover, and steam for 12–15 minutes, until completely tender when pierced with a fork and a floret breaks apart with gentle pressure.
- 2
While the cauliflower steams, heat the coconut oil in a large skillet over medium heat until shimmering. Add the diced apple and cook, stirring occasionally, for 4–5 minutes, until softened and lightly golden at the edges.
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