GERD Friendly Turmeric-Ginger Mashed Cauliflower
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lb), cut into florets
- ½ cup full-fat coconut milk
- 2 tbsp coconut oil
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 2 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - ¾ tsp fine sea salt, plus more to taste
For serving
- 1–2 tbsp fresh chives, thinly sliced (optional)Ingredient note
Fresh chives are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.
Instructions
- 1
Set a steamer basket in a large pot and add 1 inch of water. Bring to a boil over high heat, then add the cauliflower florets. Cover and steam until completely tender and a fork slides through the thickest pieces with no resistance, 12–15 minutes.
- 2
While the cauliflower steams, warm the coconut oil in a small saucepan over medium-low heat. Add the garlic and ginger and cook, stirring frequently, until fragrant and softened but not browned, about 2 minutes. Watch closely — garlic can color quickly at this stage.
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