The GAPS Mealtime Rut
I love cooking and experimenting in the kitchen, but sometimes I just run out of energy and want something easy for meals. Case in point: Yesterday, I spend every waking hour setting up my free e-cookbook and newsletter (yay!) and studying for various exams. When meal time rolled around, I grabbed some cold chicken and sauerkraut from the fridge and blended up a fruit smoothie with my homemade goat milk yogurt. For all three meals of the day.
Thankfully, I often have more time to devote to meal preparation. But for busy days, I like to have a few pre-made components in the fridge to quickly assemble a meal. This creamy GAPS gravy is one of my staples!
Easy Grain Free Gravy for SCD, GAPS, or Paleo Diets
I often make double or triple batches of this gravy, and freeze half of it. I love this gravy on chicken, beef, or salmon. I even toss it with zucchini pasta for a dairy free spin on fettucini alfredo!
Creamy GAPS Gravy: Deliciously dairy free!
Pureéd cauliflower provides a velvety base, while caramelized onions offer rich unctuousness (love that word!). You may use whatever fat you like here to add at the end–I prefer butter, but lard or olive oil also works. Even better, use the drippings and juice from a roast instead of the broth and fat! That is super yum!
Don’t forget to generously salt the gravy with sea salt. That is key here!
Creamy GAPS Gravy (SCD, Paleo, Dairy Free)
1 Tbs. ghee, coconut oil, or lard
1 onion, sliced very thin
1/4 head cauliflower, cut into florets
1/2-3/4 cup beef or chicken broth or juice from a roast
2 Tbs. olive oil, lard, butter, or drippings from a roast
Heat the oil/ghee over medium heat in a sturdy sauté pan. Add the onion and 1/4 tsp. salt. Cook the onions until deep brown, soft, and caramelized, stirring often. It will take about 15 minutes.
Alternatively, use 1/2 cup crockpot caramelized onions.
While onion is cooking, prepare the cauliflower. Steam cauliflower florets until very tender. Drain well.
Puree cauliflower with the caramelized onion and 1/2 to 3/4 cup stock or pan juice and the fat or pan drippings. If gravy is too thick, add more broth. Taste and adjust salt and pepper.
Makes about 2 cups.