Interstitial Cystitis Friendly Paleo Mashed Cauliflower
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lbs), cut into florets
- 3 cloves garlic, peeled
- 3 tbsp full-fat coconut milk
- 2 tbsp ghee
- ¾ tsp salt
- ¼ tsp black pepper
Ingredient noteBlack pepper can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/16 tsp per serving) is likely tolerated by many. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1–2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Add 1 inch of water to a large pot and bring to a boil over high heat. Place the cauliflower florets and garlic cloves in a steamer basket or directly in the pot, cover, and steam for 12–14 minutes, until the cauliflower is completely tender and a fork slides through the thickest floret with no resistance.
- 2
Drain the cauliflower and garlic in a colander and let them sit for 2 minutes, shaking once or twice, until most of the surface steam has escaped and the florets look dry on the outside.
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