Makes 2 cups Ingredients: 2 heads cauliflower, cut into small florets 3 small shallots, cut into wedges 6 garlic cloves, unpeeled 2 tablespoons coconut oil 1/3 cup nutritional yeast 1/4 cup almond milk 1 teaspoon Dijon mustard salt and pepper to taste BAKE THE FIRST FOUR INGREDIENTS IN AN 375F DEGREE OVEN FOR 30 TO 40 MINS. BLEND WITH REST OF INGREDIENTS IN A BLENDER UNTIL SMOOTH.
My Gluten Free Beef Stew Recipe with butternut squash is so easy to cook and it's also Paleo, Whole 30, Gluten Free and Low Carb! Made from scratch in one pot with simple ingredients. Directions for cooking it in a slow cooker or crockpot included.