Gundry Roast parmesan scented cauliflower mash

Ingredients

• Cauliflower

  Raw

  1000g

• Olive oil

  Salad or cooking

  40g

• Aldi Asia Coconut Cream

  40g

• Parmigiano Reggiano

  Parmigiano Reggiano - Kirkland Signature

  80g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Recipe by: Tamrika (source: https://www.eatthismuch.com/recipe/nutrition/the-best-keto-cauliflower-mash,1300252/)
2. My best friend Jimmy Schmidt, the James Beard Award-winning chef at Morgan’s in the Desert at the La Quinta Resort and Club, invented this recipe, which I have modified ever so slightly for the Plant Paradox Program. This dish is a great accompaniment to salmon or another fish. Phases 2—3 Serves 4 Prep Time: 10 minutes Cook Time: 60 minutes 1 large head cauliflower, cored and cut into florets 1/4 cup extra-virgin olive oil Sea salt, preferably iodized Cracked black pepper 2 tablespoons unsalted French or Italian butter, goat butter, or grass-fed ghee (optional) 1 cup finely grated Parmigiano Reggiano cheese Heat the oven to 400°F (200oC). Place the cauliflower florets in a large bowl, add the olive oil, and toss to coat well, seasoning generously with sea salt and black pepper. Lay a large sheet of aluminum foil, shiny side up, on the countertop. Fold in half and then reopen the foil. Transfer the cauliflower to the center of one half of the foil. Fold over the other half and crimp the edges to seal the packet. Place on a cookie sheet and position on the middle rack of the oven. Cook until very tender and slightly browned, about 1 hour. Remove from the over. Open the pouch carefully—do not let any juice flow out–and cool for about 10 minutes. Transfer the cauliflower and its liquid to a food processor. Add the butter, if desired, and the Parmesan. Purée until smooth and thickened. Season with salt and pepper to taste. Serve immediately.

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