Categories: Paleo
Ingredients
- You'll need:
- Your favorite brand of sausage (I used the spicy Louisiana Hot links from Prather ranch--pastured pork)
- 1 onion
- A few cloves of garlic
- Smashed Cauliflower
- 1 med-large head of cauliflower, cut into chunks
- 1/4 c. kefir (I used raw Organic Pastures)
- Kerrygold unsalted butter (to taste, but I probably use 4-5 tablespoons, and adjust until it tastes delicious!)
- Himalayan salt
- fresh ground pepper
- *bone broth
Directions
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Then:
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Put 2 cups of broth in a pot and add cauliflower to the steam topper and cover.
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Heat on med-high until boiling and leave (covered) 17-20 minutes (cauliflower should be soft, but not falling apart).
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Heat up a large skillet (I’ve used cast iron and a metal pan) with 1-2 tablespoon of a stable/traditional fat (coconut oil and pastured bacon fat taste really good!).
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Cut up the sausage (I like round slices) and dice up the onion.
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Gently place the sausages (to avoid oil backsplash!) into the heated pan. I like to get a little color/caramelizing before adding the onions. While it’s cooking, mince up your garlic and add it to the pan when everything is cooked. Saute for 1 more minute.
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By this time, the cauliflower should be ready, remove the cauliflower and steam topper and set aside. Pour your broth into a glass bowl for later, and add the butter to the pan. Put the heat on low until butter is melted. Turn heat off and add cauliflower, salt (to taste—but don’t be scared of salt—it’s a vital source of nutrients and makes this dish sooo yummy!), pepper and 1/4-1/2 teaspoon of turmeric. Use a potato masher and start smashing!
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Add the kefir a little at a time until the smashies are at your desired consistency. Adjust salt if necessary.
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Serve the sausages and smashed cauliflower with raw kraut. Enjoy!
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bone broth recipe: https://www.facebook.com/photo.php?fbid=510360319008295&set=pb.504123009632026.-2207520000.1369611464.&type=3&theater
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“Dinner!! Pastured pork Louisiana sliced hot links, mashed cauliflower with kefir/pastured butter/salt/ pepper/turmeric, and raw dill kraut!” — FOOD Your Body Will Thank You For