Eosinophilic Esophagitis Friendly Paleo Balsamic-Thyme Mashed Cauliflower
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lb), cut into florets
- ⅓ cup full-fat coconut milk
- 2 tbsp olive oil
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For the balsamic-thyme drizzle
- 3 tbsp balsamic vinegar
- 1 tsp fresh thyme leaves
- 1 tsp olive oil
For serving
- fresh thyme sprigs, for serving (optional)
Instructions
- 1
Fill a large pot with 1 inch of water and bring to a boil over high heat. Add the cauliflower florets, cover, and steam until completely tender and easily pierced with a fork, about 12–15 minutes.
- 2
While the cauliflower steams, combine the balsamic vinegar and 1 tsp olive oil in a small saucepan over medium heat. Cook, stirring occasionally, until the vinegar reduces by about half and coats the back of a spoon, 4–5 minutes. Remove from heat and stir in the thyme leaves. Set aside.
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