Ingredients

• 5 cups cauliflower chopped
• 1 tbsp Butter, grass-fed or ghee (PHASE 2)
• 5 cloves garlic minced
• 2 tsp rosemary
• 3 tbsp Parmesan (PHASE 2, optional)
• 1/2 tsp pepper
•  salt (to taste)

GRAVY

• 2 cups veggie stock, homemade, low sodium
• 1/2 cup coconut milk, unsweetened
• 1 tbsp. MCT oil
• 1 tsp pepper
• 1/2 tsp xantham gum 

Directions

1. Chop up 5 cups of raw cauliflower.
2. Bring pot of water to a boil (enough to cover all the cauliflower), add the cauliflower and boil for 15 minutes or until tender.
3. Drain cauliflower and place in processor.
4. Cook butter, garlic and rosemary in a saucepan over medium heat until fragrant.
5. Add melted butter, garlic and rosemary to processor and pulse several times until well combined.
6. Add Parmesan (Phase 2 option), salt and pepper to processor and process until smooth and creamy.
7. Taste for salt level. Serve warm and enjoy!

GRAVY

1. Combine coconut milk, MCT oil, stock in a sauce pan over medium high heat.
2. Bring to boil and then reduce to simmer for 10-15 minutes.
3. Add xantham gum and pepper.
4. Stir until gravy thickens and reduces down to consistency of your liking. Enjoy!