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–+ servings
Smooth toasted garlic cauliflower whip for Full GAPS in the WFLI kitchen

Toasted Garlic Cauliflower Whip for Full GAPS

A smooth Full GAPS cauliflower puree finished in the garlic pan and topped with eight cloves of low-toasted golden garlic.
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Servings: 1 batch
Course: Side Dish
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium cauliflower cut into even florets; thick stalk removed
  • 2 tbsp raw butter after introduction or homemade ghee approximately, for the cauliflower puree; use any remaining measured fat to adjust texture
  • 2 tbsp raw butter after introduction or homemade ghee reserved for toasting the garlic
  • 8 large cloves garlic chopped evenly
  • mineral salt to taste
  • pure black pepper to taste

Equipment

  • Uncoated stainless-steel steamer basket and pot
  • Ninja Professional Plus Kitchen System BN801 with 72-ounce pitcher
  • Le Creuset Signature stainless-steel saucepan
  • Chef's knife and cutting board
  • Wooden spoon
  • Stainless-steel slotted spoon
  • Flexible spatula and measuring spoons

Method
 

  1. Steam the cauliflower until a fork passes through the thickest floret without resistance and the piece crushes easily. Drain thoroughly and let excess steam escape for 1 to 2 minutes.
    Very tender steamed cauliflower florets in a supported uncoated stainless steamer
  2. Blend the hot drained cauliflower in the Ninja BN801 with about 2 tablespoons butter or ghee and mineral salt. Pulse first, stop before scraping, and continue until completely smooth with no grains or stem pieces.
  3. Melt the reserved 2 tablespoons butter or ghee in the Le Creuset stainless saucepan over very low heat. Add the chopped garlic and cook about 5 to 7 minutes, stirring often, until evenly golden and mellow-smelling without dark edges. Salt lightly and remove with a slotted spoon.
    Eight chopped garlic cloves toasted evenly golden over very low heat in the exact Le Creuset stainless saucepan
  4. Add the cauliflower puree to the empty garlic pan. Warm gently while scraping up the butter film and golden coating. Taste and add only enough remaining measured fat and salt to reach a smooth, well-seasoned texture.
  5. Portion the hot cauliflower whip, top with the toasted garlic, and add black pepper to taste. Store leftover puree and garlic separately so the topping stays crisp.

Notes

GAPS placement: Full GAPS after cauliflower, garlic, black pepper, and the chosen butter or ghee route are introduced and tolerated.
Fat: Use about 4 tablespoons total; do not add 4 tablespoons to the puree plus 2 more for the garlic.
Garlic: Keep the heat very low and remove the pieces when golden, not dark brown.
Storage: Refrigerate puree and toasted garlic separately for up to 3 days.

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