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Cauliflower puree

November 30, 2014

Out of nowhere, this week I was rather sophisticated in my kitchen. I started on Monday, with the duck confit, and ended it with an well-known french dish, the boeuf salad. I forgot though to offer you the absolutely delicious cauliflower puree, or better yet, my adapted aligot recipe. Aligot is a french mashed potatoes recipe, full of flavor and good fats. Since carbs and fats don’t add up well, I switched to cauliflower instead.

This is a traditional and fine recipe in France, so I hope no one will blame me for transforming it into a LCHF recipe, but I really had to. It’s divine and most of all, perfect for the keto diet.

Ingredients:

  • 1 large cauliflower, chopped
  • 200 grams of mozzarella
  • 100 grams French salted butter
  • 200 ml heavy cream
  • 3 garlic cloves
  • 1 tsp Provence herbs

Boil the cauliflower in a large pot until you can smash it between the tips of your fingers. Smash it with a large fork or use a blender, then add the butter. After the butter is melted, pour the heavy cream and mix well. Add the mozzarella, cut into pieces, the chopped garlic and the herbs, then put the pot back on the cooker. At minimum heat, mix continuously until the mozzarella is melted and your puree is smooth and resembles fondue.

We enjoyed so much this recipe we had to do it again the next day.

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