Ingredients
Scale
- 1 cauliflower, large (roughly chopped)
- 1 can full fat coconut milk
- 1 teaspoon sea salt
- 1 tablespoon cashew butter
- 1 tablespoon ghee or butter
- 1 tablespoon nutritional yeast
Instructions
- Add cauliflower, coconut milk and salt to a medium pot over medium heat and bring the milk to a soft boil. Once the milk has reached a boil, turn the temperature to low and place the lid on the pot for 7-9 minutes, or until the cauliflower is fork tender.
- Once the cauliflower is fork tender, remove the lid and mash the cauliflower with a fork, potato masher or wooden spoon until the cauliflower resembles a porridge or rice pudding consistency. If you desire a more smooth consistency, continue cooking the cauliflower for 5 more minutes, until mushy.
- Add the remaining ingredients, stir and continue cooking for another 3-6 minutes, or until the liquid is mostly evaporated and the cauliflower is soft, resembling grits. Season to taste
- Serve in a bowl with sage sausage and you favorite toppings. I recommend sautéed greens, mushrooms and a runny egg. Enjoy!