Cauliflower Cheddar ‘Cheese’

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Portfolio | Nov, 09 2020

Cauliflower Cheddar ‘Cheese’

Cauliflower Cheddar Cheese

Standard cow cheese can cause irritable bowel, inflammation, and toxins within the body. Alternative cheeses you find at the store can have contained gluten and other unnecessary ingredients. This block of cheese is fairly easy to make with just a few ingredients you probably have on hand. Gelatin can be a good source of protein and aid in digestion. Cauliflower is part of the cruciferous vegetable family providing great amounts of Vitamin C and other antioxidants; like beta-carotene. Cauliflower is well known for its phytonutrient, glucosinolates; which are sulfur-containing compounds. Glucosinolates have been well studied and are known to support the cardiovascular, digestive, immune, inflammatory, and detoxification systems.

Ingredients:

1 medium-size cauliflower head

1 tbsp coconut oil

½ tbsp tahini

1 tsp turmeric powder

1 tsp salt

4 scoops Grass-Fed Gelatin (equals 4 tbsp) 

1 tsp apple cider vinegar

1 tsp mustard

Directions:

Steam or boil the cauliflower for about 15 minutes or until you can stick a fork through and is soft

Transfer the cauliflower to a paper towel to dry. Place in a food processor or a blender and puree. Add the rest of the ingredients except for the gelatin. Blend. Then lastly add the gelatin and blend well. Place in a small bread pan with parchment paper or a safe food container and refrigerate.  It will take about 2-4 hours in the refrigerator to set.  You can store the cheese in the refrigerator for up to 5 days. Shred-it like shredded cheese for nachos, grain-free pizza, organic eggs, grain-free crackers, or whatever you would typically use cheese for!

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