Learn how to make rich and creamy GAPS Cauliflower and Leek Mash it’s packed full of goodness and the perfect side dish alternative to the traditional mashed potatoes. Suitable for Stage 2 of the GAPS Introduction Diet.
GAPS Cauliflower and Leek Mash is a family favorite and one of our staple side dishes. The cauliflower base is non-starchy making it naturally low-carb and the ultimate creamy comfort food substitute for potato and rice when you start the GAPS Diet.
This is a GAPS Intro Diet Stage 2 recipe where the cauliflower and leek are cooked in meat stock until tender. The meat stock is then drained off into a mug and served alongside the meal, think deconstructed soup. The cauliflower and leek are then blended with lots of good quality fats to help keep you fuller for longer, provide fuel for your body instead of carbohydrates, and support bile production in the liver and regular bowel movements.
Choosing quality ingredients
When sourcing your ingredients there are a few things to consider with your health goals in mind, especially on the GAPS Diet. These include:
- Choosing organic produce where possible helps with increased nutrient uptake and reduced toxins (pesticides) in the body.
- Making homemade short-cooked meat stock is a staple on the GAPS Diet for rebuilding the gut lining. Learn more about the benefits of meat stock vs bone broth in this post.
Ingredients
- 1 large head of cauliflower
- 1 leek, thinly sliced, whites only
- 2 cups chicken meat stock
- 1 clove of garlic, minced
- 1/4 cup butter (or ghee)
- 1/4 tsp Celtic Sea salt
Tools you may need
- Knife and chopping board
- Saucepan with lid
- Measuring cups and spoons
- Immersion blender
How to make GAPS Cauliflower and Leek Mash
- Cut the cauliflower into florets and place in a saucepan, discard the stalk.
- Thinly slice the leek and rinse well, then add to saucepan.
- Add chicken meat stock to the saucepan and bring to a boil, with a lid on.
- Reduce to a simmer until the cauliflower is tender.
- Drain off the chicken meat stock and serve in a mug alongside the meal.
- To the saucepan add the butter, garlic, and salt.
- Puree everything with an immersion blender until smooth (or transfer to a blender or food processor).
How to store and reheat
Store in an air-tight container in the fridge for up to a week or freeze for up to 3 months.
Reheat in a saucepan on low, stirring consistently; or in a glass container in the oven.
Serve with any meat dish, on its own or use as a creamy soup base.
Thank you so much for stopping by the kitchen!
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GAPS Cauliflower and Leek Mash
Learn how to make rich and creamy GAPS Cauliflower and Leek Mash it’s packed full of goodness and the perfect side dish alternative to the traditional mashed potatoes. Suitable from Stage 2 of the GAPS Introduction Diet.
Ingredients
- 1 large head cauliflower
- 1 leek, thinly sliced, whites only
- 2 cups chicken meat stock
- 1 clove of garlic, minced
- 1/4 cup butter (or ghee)
- 1/4 tsp Celtic Sea salt
Instructions
1. Cut the cauliflower into florets and place in a saucepan, discard the stalk.
2. Thinly slice the leek and rinse well, then add to saucepan.
3. Add chicken meat stock to the saucepan and bring to a boil, with a lid on.
4. Reduce to a simmer until the cauliflower is tender.
5. Drain off the chicken meat stock and serve in a mug alongside the meal.
6. To the saucepan add the butter, garlic, and salt.
7. Puree everything with an immersion blender until smooth (or transfer to a blender or food processor).
GAPS and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride.
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