Serves about 6
Gravy ingredients
¼ cup (half stick) of butter
2-3 cups of chicken stock (depending on desired thickness)
¼ cup cassava flour
Salt to taste
Black pepper to taste
Other optional additions: diced fresh garlic or garlic powder, diced fresh onion or onion powder, rosemary, cook all seasoning, etc.
Instructions
Melt the butter, add fresh garlic and onion (or add powders later with seasonings). If adding garlic and onions, let them cook until caramelized.
Stir in the flour, cooking and stirring for about 5 minutes. Add about 1 cup of chicken stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Add seasonings to taste. Reduce heat to medium-low, and simmer until desired thickness is achieved, stirring often.
Mashed Cauliflower ingredients
2 pounds chopped cauliflower (fresh of frozen-thawed)
¼ cup heavy cream
¼ cup (half stick) of butter
1 teaspoon of salt
Other optional additions: black pepper, onion powder, garlic powder, cook all seasoning.
Instructions:
Boil or steam cauliflower until very tender (about 10 minutes). Drain and remove as much liquid as possible. Transfer to a bowl or blender. Add heavy cream. Mash with a potato masher or use the blender to process until smooth.
Transfer to a pot over low heat. Stir in butter, salt and other optional ingredients. Cook and stir until hot, about 5 minutes.
Serve:
Transfer the mashed cauliflower to a serving dish and pour the gravy over the top.