Cauliflower Puree

Submitted by: Bennett Smith

Servings: 4-6

Ingredients:
2 Heads of Fresh Cauliflower
1 Cup Chicken Stock
1/4 teaspoon Fresh Cracked Pepper
2-4 Cloves of Garlic
1-2 Sprigs of Rosemary
3-4 Slices of Cooked Thick Slice Bacon
2 Tbsp Olive Oil

Instructions:
1) Cut your cauliflower head into small chunks and place into a pot
2) Place chicken stock and garlic in pot and steam for 20 minutes
3) Place cooked ingredients into food processor
4) Add Olive, Rosemary, and Bacon
5) Food Process until smooth
6) Add additional chicken stock or oil if too dry

Notes: My spin on a conventional cauliflower mash.  The bacon puts it over the top!  Rosemary adds a savory element.  I do make a version with pats of grass fed butter, but doesn’t qualify for the contest…

Robb Wolf

Robb Wolf, author of The Paleo Solution and Wired to Eat, is a former research biochemist and one of the world’s leading experts in Paleolithic nutrition. Wolf has transformed the lives of tens of thousands of people around the world via his top ranked iTunes podcast and wildly popular seminar series.