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Cauliflower mash with shiitake mushrooms and kale gremolata

cauliflower mash recipe, cauliflower recipes, dairy free recipes, gluten free recipes, grain free recipes, Paleo, Keto, Paleo Crust, gut health, Autoimmune Paleo, Modern Food Stories, Keto Recipes, Low carb recipes, cauli mash

Sometimes you just need comfort right? Comfy pants and comfort food! Well this cauliflower mash with shiitake mushrooms and a crispy kale gremolata has chill time stamped all over it.

How to make sage crisps

Have you guys tried my sage crisps yet? If not, total must. They rock. Simply heat a tablespoon of coconut oil in a pan and fry the sage leaves for 30 seconds – 1 minute until crispy. Place on a sheet of kitchen paper.

This gremolata takes sage crisps to a whole new level. A few weeks ago when I was looking into sage recipes, all recipes I found were with grains or starchy veg, so I used a couple for inspiration like Gweneth Paltrow’s Soft Polenta recipe and it took a bit of testing but I’m pretty pleased with the results. Amazing on mash, whether it’s regular spud mash, cauliflower, celeriac or sweet potato mash but it’s also really good as a soup topper.

I hope you enjoy it as much as I did. Let me know what you think in the comments below. It’s gluten, grain and dairy free as are all my recipes but this one’s also nut free making it suitable for those with Autoimmune conditions like me and following Autoimmune Paleo.

Serves 2 as a side


  • 1/2 of a celeriac
  • 1/2 of a cauliflower
  • 4 tablespoons of extra virgin olive oil
  • 100g of shitake mushrooms
  • 50g of kale
  • 8 large sage leaves
  • 2 cloves of garlic
  • Pinch of salt and pepper


Peel the celeriac and remove the stalk from the cauliflower. Chop both into chunks and place in a pan of boiling water. Cook for 15 minutes until soft.

Heat 2 tablespoons of olive oil in pan over medium high heat and gently saute the mushrooms for 3 minutes until soft.

Blitz the sage and kale in food processor until fine. Remove the skins from the garlic and finely shop. Add the kale, sage and garlic to the mushrooms and cook for a further 2 minutes. Add salt and pepper to taste. Don’t forget you’ll have a tiny pinch of salt in the mash too so don’t over salt it!

Drain the cauliflower mash. Add the cauliflower and celeriac with 2 tablespoons of olive oil and a tiny pinch of salt  either to a high speed food processor and blitz until smooth, or mash by hand. I use a Vitamix as this makes it super smooth and luxurious without having to add any cream or butter.

Place the cauliflower mash on your serving plate and top with the kale gremolata. Option to fry up some sage crisps too in coconut oil. Instructions above.


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