We are just stepping into the wonderful world of grain-free living.
I never thought I’d call this world wonderful – yet here we are.
To tell you the truth, I LOVE grains. All of ’em. However, my family of six recently started the GAPS diet – so for now, we are living grain-free and using only honey to sweeten.
GAPS Intro is very challenging, yet something amazing happens when you only have a few foods to work with. . .
You start getting creative.
Cauliflower – The Magic Veggie
I’ve always tolerated cauliflower up until recently. I mean, cauliflower? Meh. It’s not something that was a part of our repertoire. I’m not sure I’ve ever actually cooked it before a few weeks ago. I seem to recall many a head of cauliflower aging in our refrigerator drawer and subsequently making their way to the trash, spoiled.
Not anymore. We are seriously going through a head of cauliflower almost every day.
There are tons of recipes involving it – cauliflower mashed “faux”tatoes, even cauliflower pizza crust! So I’m beginning to see that it can be as versatile as it is cruciferous.
You see, we were very excited about graduating to Stage 3 in the GAPS intro diet, which means simple pancakes made of pureed squash and eggs. (Don’t shudder – they taste exactly like a German crepe my grandmother used to serve us and honey makes them delectable!) Alas, our oldest son cannot have eggs yet – so I was scrambling for a nice “breakfast-y” food for them instead of the usual roast and vegetables – that didn’t involve eggs.
My attempts at eggless squash pancakes were laughable, which brought me in desperation to the humble cauliflower. What if I boiled it until soft, mashed it, and added honey? Would it work? Would it make a sort of grain-free fauxrridge?
Turns out it did, my friends, and we had an enjoyable breakfast of faux-rridge made of cauliflower, ghee, and honey. It’s so simple, I’d love to show you how it’s done!
Grain-Free FAUXrridge – GAPS Legal
- one large head of cauliflower or two small, rinsed (I have found that yellow squash also works in the same manner)
- three tablespoons raw honey – add to taste
- two tablespoons ghee, butter, or coconut oil (I actually use both ghee and coconut oil – we love our fat!)
- medium or large pot
- immersion blender or potato masher
- Chop your cauliflower into sections and separate into pieces.
- Put cauliflower into large pot and cover with water. Boil, covered, till cooked through – usually 20 minutes is good.
- Drain the water off, leaving the cooked cauliflower. Add ghee (or preferred fat) and honey.
- Blend with an immersion blender until it’s the consistency you prefer.
- You can add any other seasonings you would regular porridge. We love adding two bananas before blending, and blueberries and homemade yogurt at the end! Yum.
- I’d suggest serving some protein alongside this meal. We enjoy ours with homemade sausage.
There you have it! Grain free “porridge” – and you don’t even have to soak it overnight! 😉
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