I have finally begun my 21 day sugar detox! I started yesterday, so I am not very far along, but so far so good. I have been eating some delicious and filling meals, but I still have been craving sweets, which is to be expected. I actually started on Monday, but ended up breaking down and ate a caramel pecan bar on the first day! Pathetic, I know, lol. I hunkered down and re-started, and I am now fully determined to make it through the next 19 days without any slip ups. Only 19 more days? That doesn’t seem that bad… but we shall see!
My best friend’s dad owns a catering business, and I was lucky enough to be able to work two events with them these past 2 weekends. I got to take home a ton of left overs because otherwise they get thrown out, and one of the items was a bunch of ham! I don’t typically like ham (except when Tom’s father makes it, it’s so good!), but I have been totally loving these leftovers. I always fry it up in coconut oil before I eat it, and I have been tossing it with a variety of veggies to create meals. One of these veggies is cauliflower. I had bought some on Saturday so I could make some cauli mash to go with the ham. However, we currently don’t have a steamer, and I didn’t feel like boiling the cauliflower, so I ended up roasting it before I mashed it. SO GOOD! I wanted to share the recipe with you because it was just too delicious not to 🙂
In addition to eating the mash with ham, I also had it with a ginormous burger this evening, and some roast turkey for lunch the other day. It is a very handy side dish to have already prepared, because you can just zap it real quick in the micro and it’s good to go. I am looking forward to what other tasty things I come up with over this next 19 days! If you have any recipes you suggest, please let me know 🙂
Roasted Cauliflower Mash
1 head of cauliflower
3 tablespoons of coconut oil
Preheat oven to 400°. Rinse the cauliflower and separate it’s florets into 1-2 inch pieces. Line a baking sheet with parchment paper and spread out the cauliflower. Melt 1.5 tablespoons of the coconut oil, and pour it over the florets. Toss to evenly coat the veggies. Season evenly with garlic powder, sea salt, and pepper. Roast in the oven for 30-40 minutes, stirring halfway through, until the cauliflower is fork tender and browned on the edges. Remove from the oven and let sit for 5 minutes. Now, place the cauliflower into a food processor, with the rest of the coconut oil, and pulse until smooth. You could also use butter or ghee instead of coconut oil. Be sure to remove the splatter guard to allow for steam to escape while processing. Add more seasoning if needed. Enjoy!