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This is a new spin on the typical cauliflower mash – a little gussying up, as it were. I served alongside some mini meatloaves topped with a paleo-fied ketchup and dinner was a smash success. Meatloaf & mashed “potatoes” – what’s not to love?


Caramelized Onion Mashed Fauxtatoes (paleo)

1 head cauliflower
Good quality stock (chicken, vegetable or turkey)
1 medium onion
1 scant 1/2 tsp. 100% maple syrup
1 Tbsp. grapeseed oil
3 Tbsp. olive oil
1 Tbsp. grass fed butter (or vegan butter substitute)
Kosher salt & white pepper to taste

Thinly slice your onion and add to a medium pan over medium/medium-low heat with the grapeseed oil. Sautee, stirring occasionally and adding the maple syrup about half way through – about 15-20 minutes or until caramelized. Add the onions to the bowl of a food processor and puree until smooth, adding splashes of the liquid from the pot of needed to get things going.

While the onions are caramelizing, chop your cauliflower into smallish pieces and add to a medium pot. Add stock until the cauliflower is covered by an inch or so. Bring to a boil over high heat and let cook 10 minutes or until soft. Drain, reserving half a cup or so of the cooking liquid.

Add the drained cauliflower to the food processor along with the butter, 2 tsp. kosher salt & a few shakes white pepper. Puree until smooth, adding reserved stock as needed. Taste and add salt & pepper if needed.

Serves 3