Serves 8-10
2 large leeks-trimmed 2 tsp. Real salt
5 red skinned potatoes Pepper to taste
2 Heads cauliflower 2-3 Tablespoons olive oil or grass-fed butter
5 garlic cloves
If leeks are not purchased trimmed, trim roots and green leaves to about 7 inches long. (you can find trimmed leeks at Trader Joes) Slice leeks as you would a green onion and sauté in oil or butter until soft.
Cut cauliflower in large florets and put aside. Cut potatoes into quarters, cover them with cold water in a large pot along with the garlic gloves and bring to a boil. Reduce heat and cook potatoes for 5 minutes and then add cauliflower and cook for approximately another 20 minutes or until both potatoes and cauliflower are tender.
Drain, add salt and pepper and 1-2 T. butter (optional) and mash with a masher or with hand mixer until fairly smooth.
The sulfur component found in both the cauliflower and garlic is a great detoxifier. Replacing the majority of the potatoes with cauliflower helps with the glycemic index/blood sugar.
Note: you can substitute the potatoes with another head of cauliflower.
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