Whole30 Savory Meatballs with Cauliflower Puree (Paleo, Gluten-Free)

Paleo Savory Meatballs



Paleo and Whole30 Savory Meatballs made extra flavorful with garlic, parsley, sage and a secret ingredient. Almond flour replaces bread crumbs in this gluten-free recipe. Served over an easy whipped cauliflower puree.


I shared this recipe on my Instagram last week, and it was met with high praise! It was one of those happy accident recipes. I made the spice mixture for a different recipe (oven-baked turkey jerky), but we had a regular old turkey snafu. Instead, I combined the spices and seasonings with the two pounds of ground beef in my fridge with some meatball-y ingredients (almond flour for bread crumbs and eggs to bind it all together).


These Savory Meatballs are Paleo-friendly and Whole30 (just be sure to leave off the optional grated asiago). They are so delicious, I made them two nights in a row. As a recipe developer, it’s rare I remake my recipes once I’ve nailed them, but we couldn’t get enough. The second night I served them over this whipped cauliflower puree. If you have a couple bags of frozen cauliflower in your freezer right now, you have a good reason to pull them out.


What you need for Paleo Meatballs and Whipped Cauliflower Puree:

  • Ground beef (85-90%)
  • Eggs
  • Almond Flour
  • Garlic Powder
  • Dried Parsley
  • Onion Powder
  • Sea Salt
  • Dried Sage
  • Fish Sauce
  • Frozen Cauliflower
  • Ghee or Butter
  • Coconut Cream
  • Garlic
  • Cracked Pepper


You will love these savory meatballs served over a quick steam and whipped cauliflower puree. You simply steam the frozen cauliflower until tender and blend with ghee, coconut cream, fresh garlic and salt. The next day I used some leftover Cauliflower Puree for the base of a gluten-free pizza. I chopped up the meatballs, added finely chopped kale massaged in olive oil, salt, pepper and more grated asiago. One of the best pizzas we’ve had in a long time!


If you’re looking for more Paleo Meatballs recipes, here are a few of my fave: 

Whole30 Breakfast Meatballs

Anti-Inflammatory Meatballs

Chicken and Rice Meatballs

Sweet and Sour Thai Turkey Meatballs






Salt & Vinegar Cauliflower Bites


Salt & Vinegar Cauliflower Bites


These addicting oven-roasted salt and vinegar cauliflower bites are Paleo, gluten-free, dairy-free and vegan! They make a delicious kid-friendly snack or side to any dinner menu!


I came up with these Salt & Vinegar Cauliflower Bites a few years ago! I was looking for a salt & vinegar flavored side dish that would satisfy my cravings for something pop-able.


While this recipe couldn’t be easier, you’ll love how the apple cider vinegar and sea salt combine to make roasted cauliflower a lot more interesting. I like to eat these as an afternoon snack (they remind me a a little bit of popcorn *shrug*) or serve them with just about any protein.


The truffle salt adds a ton of flavor to an otherwise very simple recipe. You only need four ingredients for this recipe. You can’t beat simple and tasty!



  • Fresh organic cauliflower
  • Extra virgin olive oil
  • Apple cider vinegar
  • Truffle salt


  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
  2. Chop cauliflower into small even-sized florets, discarding the stems and leaves. Toss with the olive oil, vinegar, and salt on the baking sheet.
  3. Roast for 18-20 minutes, tossing halfway through, until the cauliflower is a light golden brown in spots. Let cool a few minutes before eating with your hands for a fun afternoon snack!

If you don’t have truffle salt, you can certainly use himalayan salt or sea salt. I would add some extra seasoning like pepper, garlic and onion powder to make up for the lost flavor.







Enjoy the recipe, and let me know what you think in the comments!


9 reviews

Salt & Vinegar Cauliflower Bites

Prep Time 00:05 Cook Time 00:20 Serves 1-2


  • 1 medium head cauliflower
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1/2 tsp truffle salt


  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
  2. Chop cauliflower into small even-sized florets, discarding the stems and leaves. Toss with the olive oil, vinegar, and salt on the baking sheet.
  3. Roast for 18-20 minutes, tossing halfway through, until the cauliflower is a light golden brown in spots. Let cool a few minutes before eating with your hands for a fun afternoon snack!





Salt & Vinegar Cauliflower Bites

Toasted "Couscous" with Pine Nuts + Raisins


Before I get into this delicious, easy and fast Paleo & Whole 30 & AIP-adaptable side dish…let’s chat about what I’ve been up to lately!


I have so many ideas swirling through my head for blog content that would provide such value to expecting and new moms, and I want to get it out there! But the irony is being a stay-at-home mom leaves me almost zero time to get any of it done! So I took the advice of many women and hired a nanny just 6 hours a week to start.


It’s already made a big difference in my happiness, peace and productivity. I look forward to the two morning a week when I leave the house to go work and run errands baby-free. And Grace doesn’t even notice when I leave – she loves her nanny so much! 


This was such a necessary step in our relationship as mother and daughter. It provides us independence from one another so we can continue to pursue our daily interests and explorations. It’s wonderful for her to connect with another woman so quickly, and I’m much calmer knowing I have someone to help me during the long weeks.


My husband is gone almost 60 hours a week AND works when he gets home, so I was getting worn down fast trying to juggle the blog, Beautycounter and baby (and a baby who wakes up at least 2x a night to feed). 3 B’s I’m super passionate about and there weren’t enough hours in the day for all of them.Obviously the human B gets all my attention first!


Now onto this tasty Lebanese-inspired easy side dish! I’ve been loving pan-toasting or roasting my cauliflower rice lately because it doesn’t steam cook and get mushy but instead keeps it’s firmer bite. Turning it into couscous is a a no-brainer!


This is necessary if I’m going to call a dish couscous because a true Middle Eastern cous dish is not a mushfest. This “rice” dish is flavored with toasted pinenuts, raisins, parsley, mint and lemon + so addicting. It’s so easy to make it could easily become a frequent go-to for your family.


I ALWAYS keep an abundance of fresh herbs in my fridge. Just wash and dry them well and wrap them in paper towels in a sealed bag, and they will last a couple weeks for sure. I have fresh vibrant parsley that is almost 3 weeks old in my fridge using this storage method! Fresh herbs are incredibly dense in minerals, provide bright flavors to your finished dishes and are plain old beautiful to look at!


Wondering what you should serve this with? What about my AIP Beef Shawarma or my Crispy Lebanese Chicken?

This grain-free couscous will get cure your craving for Mediterranean fare!

Toasted Cauliflower Cous Cous with Pine Nuts & Raisins



9 reviews

Toasted Cauliflower Cous Cous with Pine Nuts & Raisins

Prep Time 00:07 Cook Time 00:12 Serves 4

Fragrant Middle Eastern-inspired low carb cauliflower cous cous side dish! Serve with my Beef Shawarma or Crispy Lebanese Chicken linked in the blog post.


  • 1 tbsp olive oil
  • 1 cup finely diced white onion
  • 2 tbsp pine nuts
  • 12 oz Trader Joe’s frozen organic cauliflower rice
  • 1/4 cup raisins
  • 2 tbsp finely chopped fresh parsley and mint leaves
  • 1 tbsp lemon juice
  • 1/4 tsp sea salt


  1. Heat olive oil over medium heat in a large stainless steel skillet. Add white onion and a pinch of sea salt and sautee for 3 to 4 minutes until browned. Add pine nuts and toast for 1 minute until fragrant.
  2. Add cauliflower rice with another pinch of sea salt to the pan and cook, stirring continuously, for 5 to 6 minutes until the cauliflower is crisp tender. No mushy cauliflower rice! Continuously stirring the rice releases the steam so your cauliflower rice toasts rather than steams in the skillet.
  3. Remove skillet from heat and stir in the raisins, herbs, and lemon juice. Taste and add more lemon juice and sea salt, if desired.


Recipe Notes

I prefer to use jumbo raisins because they are more plump and juicy. You may use 3 cups of homemade riced cauliflower in place of the Trader Joe's rice. For AIP, omit pine nuts and replace with equal amount chopped dried apricots.


Dairy-Free Mushroom Risotto (made in your Instant Pot!) – Paleo, AIP, 21dsd, Whole30

Paleo Risotto

Dairy-free Risotto made in your Instant Pot = the most hands-off risotto recipe you’ve ever tried!

Is there a sexier food word than risotto? Maybe creme fraiche (really drawing out the shhhhh at the end). Has anyone seen that South Park episode? I’m not even going to go there.
I have only made true brothy, buttery, cheesy risotto one time in my life. It was when I was 18 and I remember standing in my mom’s kitchen, stirring a pot of arborio rice for 45 minutes and periodically scooping broth into the pot and allowing it to absorb into the rice. It was magical how creamy it got! But it was also very labor intensive + I can’t say any food is worth an achy shoulder and wrist.
While I do eat white rice, I wanted to create a lower carb AIP risotto that can be enjoyed by all of you without the dairy or grains. The finished product is thick, creamy, flavorful, and made up almost entirely of vegetables! You can serve it as a meatless meal or serve some thinly sliced seared pork loin, cod, or shrimp on top.
Mushroom Risotto
  • Pre-riced and bagged cauliflower is ideal for this recipe because you are ensured even sized pieces. I find that some people over-process cauliflower when they rice it at home in their food processor.


  • With pressure cooking every minute counts when you’re cooking vegetables, so ensure whatever cauliflower rice you use it is not overly-processed mush!


  • I’ve never made this on a stove – it’s an Instant Pot recipe. Please don’t ask me how to do this! There’s a reason I’m posting a lot of Instant Pot recipes these days – they save you the hassle of standing over the stove constantly checking on food or worrying if it’s undercooked.


  • Don’t have Italian herb seasoning? Make your own custom mix from dried basil, oregano, marjoram, and thyme.



10 reviews

Instant Pot Mushroom Risotto

Prep Time 00:15 Cook Time 00:15 Serves 4


  • 1 1/2 tablespoons olive oil
  • 8 ounces cremini mushrooms, sliced
  • 1 cup thinly sliced leeks (white part only)
  • 1 medium zucchini, thinly sliced
  • 1 tablespoon dried Italian herb seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 2/3 cup coconut milk
  • 1/3 cup homemade chicken broth
  • 16 ounce bag cauliflower rice (about 3 1/2 cups rice)
  • 1 tablespoon arrowroot starch
  • for serving, chopped chives and cracked black pepper (omit pepper for AIP)


  1. Turn Instant Pot "Saute" function on. Heat olive oil in the insert.
    Saute mushrooms, leeks, zucchini, herbs, garlic, and sea salt for 6 to 8 minutes or until the vegetables are tender.
  2. Stir in coconut milk, broth, and cauliflower rice. Seal the lid and set to "Manual" function for 3 minutes. Once the timer elapses, vent and remove the lid.
  3. Turn the "Saute" function back on and slowly sprinkle in the arrowroot, stirring continuously, as the mixture thickens for another 2 to 3 minutes. You can always sprinkle in additional arrowroot a teaspoon at a time if you find you want even thicker, creamier risotto.
  4. Serve with chopped chives and black pepper for a punch of flavor!


Turmeric Chicken Cous-Cous Bowls (Paleo/AIP)

How 2017 am I this week? I wore sneakers with shorts (it’s acceptable again for the first time since 4th grade), sitting in a hipster coffee shop with my Mac Book + cold-brew decaf + almond milk, AND I’m wearing make up again. 
That last one may seem really ridiculous. “You stopped wearing makeup? What are you? A masochist?”


Quite the opposite, I say to you. I stopped wearing makeup every day because everything I had was full of harmful toxins that were getting absorbed in my skin and therefore into my bloodstream. It’s about to get really intense here. Please keep reading and hand me a tissue. 


You guys, I struggled with infertility from the age of 20 to 27. I worked my butt off to conceive naturally + went to the end of the world and back to have my baby girl. I know a lot of you have been through this + are going through this. That’s why I’m opening up about the most vulnerable moment of my life.


I reversed my infertility diagnosis in a multi-prong approach that took time, work, dedication + becoming a self-informed advocate for me and my future children. Joke’s on the doctor and not my ovaries because those bad b*tches are working again. How did I do it? How did I hear my diagnosis over and over again from 10 different doctors in my early twenties + tell them, “No, I’m not going to accept that. I’m going to have the daughter I’ve always wanted.”


I’m going to share something with you today that I’ve only ever told my husband. It was just last week I told him on one of our nightly walks, through tears in my eyes. 


At my lowest point in my struggle with autoimmune disease and infertility, I was so clinically depressed, I didn’t want to go on anymore. This was in Spring 2015 during a severe Hashimoto’s flare that last almost a year. I didn’t want to wake up the next day. I hoped something would happen to me. I literally prayed a car would jump the sidewalk and hit me. You guys, this is when I was writing The Healing Kitchen + blogging. Those were dark times. On a particularly difficult moment, I laid curled up in a puddle of my own tears, my heart wringing itself out in a painful sorrow I can’t even describe.


ALL I WANTED WAS A CHILD. I didn’t just want one, I needed one. I had this extreme pull towards motherhood, like I was put on earth to be a mother and that was my God-given purpose. To have your purpose in life denied to you, well I can’t really think of anything worse for a purpose-driven individual. 


I was in the fetal position, pounding my fist on the floor out of frustration and sadness, and suddenly a vision popped into my head. An extremely vivid, lucid vision. Almost a daydream. I saw myself (in my early thirties) standing in a grassy field smiling + laughing and staring at a small, brown-haired, brown-eyed little girl with wavy hair, laughing, and running away from me. I was overcome with calm, peace, and a new purpose. That was my daughter. And I needed to do everything in my power to have her. That was my daughter – it was Grace. I saw her. You may not believe me, but I know that was her. Everything changed after that moment. I no longer felt defeated. My baby was almost mine. I was on the right path. I finally knew I had something big to live for. It gives me goose bumps to this day.


 What next? I made a few changes to prepare my body for pregnancy + motherhood. I needed to clean the slate. To protect myself and Grace from the toxic burden of our everyday lives. Some toxins are unavoidable, others (like the ones we bring into our homes) are under our control. I knew that environmental and consumer product toxins caused birth defects + abnormal development + brain damage + nervous system toxicity + hormonal disruption. I was determined to have a healthy pregnancy resulting in a healthy baby who had a fair shot at life. I knew I was passing on my autoimmunity genetics to this girl. I couldn’t be the gun that pulled the trigger in her DNA. 


Then I realized these toxins were also worsening my adrenal fatigue, contributing to the inflammation in my body, to my genetic difficulty with detoxing, and my chemical sensitivity.


And my symptoms disappeared when I made the changes. Noticeable, life-changing changes. But something was missing – I didn’t have a skincare or a makeup routine anymore, I didn’t look forward to getting ready for outings because my routine was so boring. I missed wearing a bright red lip + giving myself at-home facials + cleaning my apartment from door to door. I realized I could lead a life of minimalism and less toxins… and I could have my under eye concealer too. I could really get my clothes clean without Tide. I didn’t need Swiffer to make my floors shining and spotless. I switched to safer beauty products, safer body products, safer household cleaners (+ started making my own!) I bought a Berkey water filter + a new mattress.


In terms of diet, I ate copious amounts of wild seafood and healthy fats <– SIDE NOTE: BABY MAKING FOOD, PEOPLEThe headaches went away. The strange little face rashes went away. The constant unquenchable thirst from drinking barely-filtered water went away. And I got my groove back with my beauty  + skincare routine. I stopped looking blah and feeling blah, and I started to look like my old self and feeling pretty again. I missed feeling pretty. I missed getting sexed-up for date nights. I wanted to wear some damn bronzer and foundation again!! Is that so much to ask!? Not anymore.


I found a way to have beauty + reduce my toxin load at the same time. And it really changed my life. I feel so much more confident walking down the street now than when I was in my plain-face, ‘fraid of toxins. Beautycounter is one of the companies that changed my world. It helped this recovered Sephora-Addict get her sexy back. Something I’m eternally grateful for now that I get less sleep, less time in the sunshine, and definitely less time for facials. 


Besides eating beauty foods (which I’ll be doing an article on soon – turmeric included) … here’s been my morning skincare routine for the last 6 months that I wanted to share with you guys today. It’s the perfect routine for a busy woman who still wants to look put together + confident, but doesn’t want to slather on cancer and infertility-causing products onto her body. 




Charcoal Bar + Nourishing Day Cream + Rejuvenating Eye Cream + Tint Skin Foundation in Honey (use as undereye concealer too) + Cream Blusher in Hibiscus (on the apples of my cheeks + on my lips)





1 review

Turmeric Chicken Cous Cous Bowls

Prep Time 00:15 Cook Time 00:20 Serves 3


  • Turmeric Chicken:
  • 3 cups cooked + shredded chicken breast, warm*
  • 3 tbsp coconut milk
  • 1 tbsp honey
  • 1 tsp turmeric
  • 1/2 tsp garlic powder
  • 1/2 sea salt
  • 1/4 tsp ground cinnamon
  • Cous Cous Salad:
  • 1 medium head cauliflower, riced
  • 1/2 cup shredded carrots
  • 1/2 cup diced apple
  • 1/4 cup diced dried apricot
  • 2 tablespoons chopped cilantro
  • 2 tablespoons diced red onion
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1 teaspoon grated lemon zest
  • 1/4 tsp sea salt


  1. Combine chicken with the coconut milk, honey and seasonings until well coated. Set aside while you make the cous cous bowl.
  2. Dry toast the riced cauliflower, stirring continuously, in a large pan set over medium heat for 3 minutes until crisp-tender. Remove from heat and stir in remaining ingredients. Taste and adjust salt if desired. Serve Turmeric Chicken over Cous-Cous Salad in individual bowls.


Recipe Notes

*Time saver tip: use shredded plain rotisserie chicken



1-minute Coconut Cauliflower Rice (Paleo,AIP,Whole30,Vegan)


coconut cauliflower rice

Okay world record here for fastest Instant Pot recipes in the history of mankind.


Not quite sure how cavemen survived without pressure cookers. Apparently their children didn’t have 4 different after-school activities nor were they balancing 3 part-time jobs. Isn’t it wild what we take on today as adults?


“The Hustle” is glamorized to the nth degree. You ain’t hustlin’? You ain’t a true Millenial. How about everyone just calms the hell down for a second? Breathe. Purposefully breathe for just one second a day. Stop and make an intentional deep breath. I do this frequently throughout my day. Baby crying? Breathe. Dog barking? Breathe. Traffic a-hole-ness? Breathe. There’s really only 1 thing we absolutely 100% need to live and that is breath. (Okay and water, but you can live about a week without that.)


Even though I make room for as much breathing and relaxation as I can throughout the day, I still don’t want to be in the kitchen forever and ever. Even though I blog from home = in the kitchen forever and ever. But when I’m cooking for myself and the hub, I really don’t want to spend longer than 10 minutes of hands-on time, which is why I use the Instant Pot for almost all our cooked meals these days!


One major AIP staple in our household in cauliflower rice because it cooks up so easily. But sometimes it gets a little too watery cooking it on the stovetop which is a big bummer. I have found a way to cook cauliflower rice, completely hands-off, without ever screwing it up! And it cooks in 1 MINUTE! Amazingness. 


In case you missed it, The Paleo AIP Instant Pot Cookbook released this past week & it’s blowing up Instagram!

People are loving it! So if you want some more breathing time, get on the Instant Pot train and never look back. I’ll be your conductor since from here on out I’ll only be posting Instant Pot recipes (haha, kidding, sort of, maybe not, can you blame me?)

  • 141 Paleo & AIP Instant Pot recipes
  • 37 Paleo bloggers = tons of recipe variety
  • 9 recipe chapters
  • Instant Pot tips & tricks
  • All your gut-healing, soul-loving, comfort food favorites in one place!



Serve this 1-minute side dish with any curry, stew, skillet, or saute!


19 reviews

1-minute Coconut Cauliflower Rice

Prep Time 00:02 Cook Time 00:01 Serves 2 to 4



  1. Stir the riced cauliflower, coconut milk and sea salt together in the Instant Pot insert until combined.
  2. Seal the lid and set the manual cook time to 1 minute. When the timer elapses, immediately release the pressure and remove the lid. There should only be a very small amount of liquid remaining and the large majority of the liquid should have been absorbed by the cauliflower rice.
  3. Sprinkle the arrowroot starch on top of the cauliflower rice and stir until thickened. There should not be any liquid remaining in the pot at this point. Immediately transfer to a serving dish and serve warm.




Pan-Roasted Cauliflower with Cherry Balsamic Sauce (Paleo, AIP, Whole30, Vegan)



When I posted this photo on Instagram over the weekend, someone said they’ve never heard of such a combination of ingredients! Well, that is EXACTLY why I love getting creative in the kitchen. I don’t want to bring you guys a bunch of has-been’s you’ve found on other Paleo or real food blogs. Never boring.


I just really love finding new ways to eat vegetables, especially one of my favorite vegetables cauliflower. You know how people will say they don’t trust those who don’t like dogs? I don’t trust people who don’t like cauliflower. If you are one of those people and are interested in earning my trust, try one of my other 3 cauliflower recipes that are the sheeeeez!

Salt n’ Vinegar Cauliflower Bites

Mediterranean Cauliflower Cous Cous Salad

Roasted Cauliflower & Garlic Bisque

I will describe this dish for you if you can’t imagine how it tastes. The cauliflower is salty savory thanks to a nice dose of sea salt and takes on the deep broth-y flavor. The cherry balsamic sauce is actually much more meaty than fruity! I use a fig balsamic vinegar that is fig paste mixed with balsamic, but you could use any fruit flavored balsamic or just plain balsamic. It ends up being a much more savory than sweet side dish, even if it looks fruity. 


Make sure to use a nicely seasoned cast iron skillet. If you do not own a cast iron skillet yet, what are you waiting for? I recommend this one from Lodge that you can get on Amazon for an awesome price! Don’t be intimidated by working with a cast iron – they aren’t nearly as much upkeep as they seem! Once you have a good seasoning on yours (I’m still working on mine), it’s a matter of simply wiping down with a clean coat of olive oil after each use. I do sometimes use a non-lathering oil based soap on mine when I really make a mess, but often I can just wipe mine out with a paper towel. 


1 review

Pan-Roasted Cauliflower with Cherry Balsamic

Prep Time 00:10 Cook Time 00:20 Serves 4


  • 1 large head cauliflower, cut into bite size florets (no more than 1-inch in diameter)
  • 3 tablespoons olive oil
  • 2 teaspoons dried thyme
  • 1 teaspoon sea salt, divided
  • 1/3 cup homemade broth
  • 1 cup frozen pitted cherries
  • 1/3 cup diced shallots
  • 2 tablespoons fig balsamic vinegar or plain balsamic vinegar
  • 1 bay leaf


  1. Toss cauliflower florets with olive oil, thyme, and ¾ teaspoon sea salt in a large bowl until well coated.

  2. Heat a large cast iron skillet over medium heat until a drop of water sprinkled on it sizzles.

  3. Add cauliflower to the skillet and cook for 10 minutes, tossing every couple minutes, until cauliflower is golden brown.

  4. Add broth to the skillet and cover it with a lid immediately. Steam cook the cauliflower for 3 to 5 minutes until just tender being sure not to overcook.  The cauliflower should be golden brown and tender enough to bite through easily. Remove from heat and sprinkle with remaining ¼ teaspoon sea salt.

  5. While cauliflower is cooking, add cherries, shallots, vinegar and bay leaf to a small covered saucepan and bring to a boil over medium-high heat. Continue to cook until the cherries burst open and the mixture is thickened, about 5 to 7 minutes.

  6. Remove the bay leaf and transfer the cherry mixture to a food processor and pulse into a chunky sauce. Serve cherry sauce over the pan roasted cauliflower and serve warm. This would go exceptionally well with seared pork chops. 


Mediterranean Cauliflower Cous Cous Salad (Paleo, AIP, Vegan)




Check out my latest recipe on Autoimmune Wellness for this remake of one of my childhood favorites! It’s so satisfyingly crunchy, fresh, slightly sweet, but refreshing at the same time! You will absolutely love this side dish packed with veggies! Did you know cruciferous veggies have an important role in liver detox and are cardiac protective!?


Get the recipe for Mediterranean Cauliflower Cous Cous!

Roasted Cauliflower Bisque with Wilted Arugula, Toasted Macadamia & Orange Zest





The creamiest cauliflower bisque flavored with roasted garlic, orange & greens!


Ah, soup. There’s nothing quite like sitting down to a bowl of creamy, comforting soup to make your physical and mental woes be gone. At least for the 8 minutes it takes you to slurp it down and do nothing else with your hands or brain. This cauliflower bisque takes maybe 8 seconds to slurp because it’s extra delicious.




In college, my friend told me her favorite food was soup and my immediate response was, “How the heck!!? Why? Because it’s low in calories!?” I just didn’t get why you’d want to drink a pre-digested bowl of food for a meal when you could be eating bowls of roasted vegetables, quinoa, and beans.




That was pretty much my diet in college which is fairly balanced for a 20-year-old. I remember one semester I had $30 a week for groceries and every night I ate sauteed mushrooms and asparagus with half a sweet potato and a slice of whole wheat toast. I made it work, I guess.




Ever since starting the autoimmune protocol and jumping on the bone broth bandwagon (I feel like we need a Bone Broth groupie tshirt. It needs to be really well-worn, soft, and splattered with stains of liquid gold), I am the soup girl. The soup nazi who says “no soup for you” unless you appreciate whole-heartedly how damn lucky you are to eat my soup.




My mom also is cuckoo for soup and we call each other every time we make a good batch of broth. Lately though, I have been having a hell of a time trying to find high quality grass-fed bones for beef and pork broth. When we lived in Chicago, it was fairly easy for me to source such bones at the plethora of farmer’s markets and artisan butchers.




In Austin, my focus has turned to not being in the car for 30 minutes to find a farmer’s market that sells grass-fed bones for less than the price of your first born. Instead I’ve been purchasing pre-made broth from a local restaurant who makes fresh batches multiple times a week.




Unfortunately, the majority of us don’t live in cities with such restaurants. You ask your average dinner establishment to sell you broth and you may get a few cubes of buillon and the cook’s “secret” recipe of add buillon to water and bring to a boil for 25 minutes. And while buying non grass-fed bones is better than buying no bones at all, I have a serious aversion to poorly raised meat.




I KNOW, I KNOW. It’s all some of us can source or afford. I personally can taste a sad animal and will not enjoy my meal whatsoever. In fact, the other day at the Whole Foods salad bar I got a grilled chicken thigh for my salad. I took one bite and gave the rest to my husband. It tasted like it had been boiled in the tears of over-fed, under-nourished hens.







So what’s a soup-loving gal who can’t find any good bones supposed to do!!? Bone broth is an incredibly important part of any gut-healing diet, and I truly don’t think I ever found true healing until I added it into my regimen multiple times a week. It’s no joke, and it’s no wonder it’s becoming a fast-growing superfood in all segments of the population! I mean hello… Tom Brady and the entire Lakers team are doing it.




Back to my question. WHAT DO YOU DO!? You look to the Internet to solve all your problems. You thank Heavens for Fedex and dry ice. You visit the Osso Good Bones Website and check out their pre-made BPA-free pouches of high-quality grass fed and pastured bone broths and you order some to be shipped directly to your house because that means you don’t have to scrub nasty bone broth grease off your Instant Pot for 45 minutes tonight.





  • Two Autoimmune-Protocol Compliant Flavors: Grass Fed Beef & Organic Cage-Free Chicken Bone Broth

  • 20 ounce BPA-free, freezer safe pouch with easy-pour spout which makes measuring and pouring completely mess-free too!

  • Flavored with vegetables and no added sea salt so you don’t have to worry about a recipe ending up too salty

  • Rich and satisfying flavor because Osso Good knows how to do broth

  • It gels! Ah the holy grail of bone broth making.




And of course it’s what I used to make this ridic delicious creamy cauliflower bisque! It was so fast to throw together and is very hands-off. You let the cauliflower and garlic roast to savory and sweet perfection and simple blend it with the broth. A couple quick garnishes provides this bisque texture, color, and brightness, so don’t leave them out!






3 reviews

Roasted Cauliflower & Garlic Bisque

Prep Time 00:10 Cook Time 00:35 Serves 2 to 3


  • 24 ounces cauliflower florets*, chopped into even-sized 1-inch pieces
  • 10 cloves garlic, peeled
  • 2 tablespoons olive oil, divided
  • 1 tablespoon honey
  • 1 teaspoon truffle salt or sea salt, divided
  • 2 cups chicken broth, warmed
  • 1/3 cup chopped macadamia nuts (omit for AIP)
  • 3 large handfuls arugula
  • 1/2 tablespoon olive oil
  • 1 teaspoon orange zest
  • Black pepper, to taste (omit for AIP)



  1. Preheat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper. pan>

  2. Toss the cauliflower and garlic with olive oil and 1/2 teaspoon salt. Drizzle the honey on top as evenly as possible. pan>

  3. Roast for 28 to 32 minutes until the cauliflower is tender with browned tips. Transfer to a high-powered blender, preferably a Vitamix or Blendtec for the smoothest bisque. pan>

  4. Add the bone broth and remaining 1/2 teaspoon salt to the blender and puree for 60 seconds until silky smooth. Ladle into individual serving bowls.pan>

  5. Prepare the garnish by toasting the macadamia nuts in a skillet over medium heat until lightly browned, about 2 minutes. Sprinkle on each bowl. Now add the olive oil to the skillet and gently wilt the arugula over medium heat for 30 to 60 seconds. Garnish the bowls with the wilted arugula, a bit of orange zest, and freshly cracked black pepper. Serve warm!pan>