This recipe for Cauliflower Gravy is extra nutrient dense because it uses a cruciferous vegetable (cauliflower) rather than flour or starch to thicken it. Cauliflower has a Nutrivore Score of 1585, compared to unenriched wheat flour’s Nutrivore score of 66, so I think you’ll see why this swap is a no-brainer.
Featured Ingredients
Cauliflower is a member of the cruciferous vegetable family, the members of which have been linked to numerous health benefits, including lower risks of all-cause mortality, cardiovascular disease and cancer.
Garlic is the top food source of thiosulfinates, which are sulfur-containing compounds responsible for diverse health benefits including powerful anticancer properties as well as antioxidant, anti-inflammatory, and anti-thrombotic effects.
Cauliflower Gravy
Ingredients
- 3 cups cauliflower (about 1/2 head)
- 1 1/2 cups bone broth
- 1 clove garlic
- 1/2 teaspoon salt or to taste
Instructions
- Place the cauliflower in a saucepan with the broth and garlic. Bring to a boil, then reduce the heat to maintain a simmer. Simmer for 15 to 20 minutes, until the cauliflower is overcooked.
- Pour the mixture into a high-speed blender. Cover the lid of your blender with a tea towel to make sure you don’t burn yourself. Blend for 1 minute, until completely smooth. Taste and season with salt if desired. If too thick, thin with additional broth or water.
This sounds great, like a cream of cauliflower soup but gravy. Yum! It would taste good over keto biscuits and/or chicken.
Yes! That would be a great use of this “gravy.”