Ghee is usually made from clarified butter. If you are neither vegan nor dairy free, use classic ghee to make this dish. Although there are many ghee options on the market, if you don’t have or can’t find any, use a flavor-neutral oil like canola or even peanut. Coconut oil will make this dish taste very different.
For this kind of dish I sometimes blanch the cauliflower for 2 minutes to soften it first. It’s also freezer ready in this state if I don’t want to use it right away. If you do use blanched cauliflower, add the cooked potatoes along with it in step 2. It won’t need the extra cooking on its own to soften.
We’ve used light green Romesco cauliflower in the photo because it looks pretty, but you can use any type of cauliflower you like!
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.