I found the recipe for this puréed cauliflower dish in a 1970 cookbook called Casserole Creations by Irena Chalmers, which I bought at the Logan Antique Mall last year for $1.25. After a couple of small modifications, the result is an incredibly creamy gluten-free (and low carb) side dish that packs as much comfort as a heaping plate of mashed potatoes. Seriously.
1 head cauliflower
1 tablespoon ghee (or organic unsalted butter)
1 tablespoon almond flour (or all-purpose gluten-free flour)
1 cup unsweetened almond milk (or rice milk)
Dash of nutmeg
Sea salt and pepper, to taste
Cut the cauliflower into small florets and simmer in a large pot of salted water for 20 minutes. In a medium saucepan, melt the ghee over medium-low heat. Whisk in the flour a little bit at a time, then slowly pour in the milk and continue whisking. Add seasonings. Place half of the sauce in a blender, then add the cauliflower and remaining sauce. Blend on low until smooth. Pour mousse back into saucepan and keep warm over low heat until ready to serve.