Country “Gravy” – (AIP)

This country gravy recipe is the best accident I have came upon yet! I was trying a recipe for cauliflower soup and this masterpiece just fell in my lap!! πŸ˜€ And right before Thanksgiving!!

So I did all the steps for the recipe, it was okay, but pretty bland and a little off on texture for soup…so I busted out the spices and went to town…and THIS is what developed! πŸ˜€

First lets gather our ingredients. πŸ™‚

You will need…

  • 4 cups red onion (1 large or 2 medium, sliced)
  • 6-8 cups cauliflower (1 large head)
  • 4 cups homemade chicken broth
  • 2 tsp salt
  • 1/2 tsp garlic
  • 1/2 tsp pepper (for strict AIP, just leave this out)
  • extra virgin olive oil

Place a little bit of extra virgin olive oil in a med/large stainless steel pot over medium low heat.
Add your onions and saute until they begin to sweat and get a little soft.

Then add in the cauliflower and the chicken broth. My broth was some that I had previously made, so it was frozen. No worries though,Β  it worked wonderfully! πŸ˜€

Cover and cook until the cauliflower is fork tender. (pretty soft)
Remove from heat and allow to cool a bit.

Place the cooked veggies and broth into your high speed blender and blend for about 1 minute…until extra creamy.

Finally, pour the mixture back into the pan on low heat. Now you can begin adding your spices. You can, by all means, adjust the amount of spices to better suit your taste preferences…but these are the measurements that I used for this specific batch.

Since I have made a few more batches, I have begun to realize that because the size of cauliflower heads differ, so does the amount of spices that I need. So each batch will be slightly unique to get the taste you are looking for. πŸ˜‰

country gravy

And there you have it!

This recipe is soooo simple and I have created MANY new dishes already by having this added to my arsenal of ingredients! I will post some of them soon! Let me know if you come up with any yummy and unique ways to use this “gravy” to expand your meal choices! πŸ˜€



*original recipe before modifications is from Elana’s Pantry


  1. Stephanie says:

    Not to be dumb, but with AIP, what in the world do you put this on? Do you make AIP biscuits somehow?

    • You are not dumb! πŸ˜‰ I use this A LOT to make casseroles and such! Works great, just like canned creamed soups without the crud. It is also wonderful over chicken breast and steamed broccoli. πŸ˜€

  2. Do you sautΓ© the garlic in with the onions?

    • I don’t put any of the spices in until the meat is cooked and the frozen veggies have softened. However if you are using fresh garlic, that sounds like a novel idea! 😁


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