Dairy-Free “Cheesy” Mashed Cauliflower (Whole30 + Paleo)

Instructions

1. If using head of cauliflower: Remove stem and finely chop the cauliflower. The more finely it is chopped, the faster it will cook. If using riced cauliflower, move on to the next step!
2. Roughly chop the garlic. Heat olive oil and ghee in a saucepan over medium-high heat.
3. Add cauliflower and garlic to pan and sautée until lightly browned, stirring as you cook.
4. Add cup of water, cup of chicken stock, and salt to the pan and simmer the cauliflower for 12 minutes, or until soft.
5. Drain the cauliflower, reserving the cooking liquid. Return the cauliflower to the pan.
6. Add 1/4 cup of the cooking liquid back to the pan, and reserve the rest for another use, such as homemade soup.
7. Add the nutritional yeast, a pinch of salt, and freshly cracked pepper to taste. Blend using an immersion blender until smooth.
8. Stir in scallion or chives before serving.