Ok, ok, I know. The whole gluten-free paleo food movement isn’t really your thing, and that’s totally fine! I won’t force feed you any particular diet plan or food choices. However, if you are trying to control your blood sugar, rice can be a hidden enemy! Enter: SUPER CAULIFLOWER! JUST KIDDING! If you haven’t tried this yet, it’s worth the experiment.
Forget potatoes! Luscious and creamy, this purée can be decadent with a touch of butter. Cooking the celery root in milk mellows the vegetable’s bite. However, if you prefer a more herbaceous flavor, substitute water for the milk.
Super easy, delicious and won’t leave you bloated. 1 medium head cauliflower, cut small pieces 1 tablespoon avocado oil pink himalayan salt 4 slices bacon (uncooked), chopped 1 green onion, diced (extra to garnish) 1 cup shredded sharp cheddar cheese Preheat oven to 400 degrees and cover a sheet pan with parchment paper. Toss cauliflower with avocado oil and spread on sheet pan. Sprinkle with salt. Add bacon and green onion to pan. Bake for 25 minutes. Take out of oven and add cheese, bake 5 more minutes. Garnish with more green onion.