PALEO KOHLRABI CAULIFLOWER MASH
I promised ya’ll healthy, paleo and SCD friendly Thanksgiving recipes so I’m starting off strong with this kohlrabi cauliflower mash! I fell in love with cauliflower mashed “potatoes” last Thanksgiving (our first SCD holiday experience) and haven’t gone back since.
My mom, after roasting kohlrabi the other night was like “wait. whoa. these taste like potatoes!!!” and thus the idea of kohlrabi cauliflower mash was born!!!
Now, on the note of SCD – if you simply look at the legal/illegal list you will see that kohlrabi is said to be “illegal,” yet I did a little more reading. Apparently it’s a little up in the air, therefore is noted as illegal to be safe. Because it’s a cross between cabbage (legal) and turnip (illegal), it shouldn’t be tried until well into the diet and only if you’re feeling well with your symptoms.
Since my flair in June I’m feeling really, really well so I decided to give them a shot and they’ve agreed with my digestion so far so I’m sticking with them! That’s one of the biggest things lately about SCD for me – trial and error. Although it’s proven to be helpful for those of us with IBD, I know my body best and know when it’s okay to try new foods or stop eating foods that are technically legal.
So if you’re on SCD – still make sure to TUNE IN to your body and make decisions based on how you feel as a unique person.
I’ll be coming out with a post later on the blog all about navigating the holidays with gut health issues because I know how tricky it can be. But I’ve been there done that and I feel like an expert at this point! Can’t wait to share with ya’ll and help you make this your healthiest and most gut-friendly Thanksgiving yet.
Also check out my acorn squash casserole and linked healthy Thanksgiving dessert recipes below to start creating your holiday menu! Next up? Paleo stuffing. Get ready friends!
Kohlrabi Cauliflower Mash (Paleo + Gluten Free + Dairy Free + SCD Friendly)
1 large kohlrabi
1/2 head large cauliflower
3 Tbsp avocado oil
1 tsp salt
1/2 clove garlic
1 Tbsp nutritional yeast optional
pumpkin seeds for sprinkling optional
Preheat your oven to 375 degrees Fahrenheit.
Peel your kohlrabi (I use a knife to cut the skin away, as a normal peeler doesn't seem to work on the tough skin) and cut into small cubes.
Place in a bowl with TWO of the three Tbsp avocado oil and mix until all pieces are coated.
Place on a baking sheet and roast for 40-45 minutes (until kohlrabi is starting to brown).
Next, cut the cauliflower and steam until soft (a fork should easily pierce through the pieces). Pat dry to get rid of excess of liquid.
Once done cooking, place the kohlrabi, cauliflower, salt, garlic, nutritional yeast (if using) and the last Tbsp of avocado oil in a food processor and blend until completely smooth.
Serve with a sprinkle of chopped pumpkin seeds on top and ENJOY!