Cauliflower Puree, for the Low-Carb, bringin’ healthy back.

Do You Even Food...?

The idea here was to make a cauliflower dish that would simulate potato’s for people that are having withdrawals from their low-carb lifestyles.  I’ve decided to start posting ad-hoc nutrition labels when I’m making something that is health-driven.  Just as with mashed potato’s the flavors you include are completely up to you but the basics are the basics.  I will put some options in itallics just to throw out some variations you can try if you’d like.  Essentially I’m going to talk about how I made the base mash, then I’m going to show I stepped it up and made it a fancy mash.

Serves 2 starving people, or 4 side-dish people, scale up the dish if you’re using a whole head of cauliflower, they are usually 2-2.5 pounds so multiply accordingly.



  • 1 Pound Cauliflower
  • 1/2 tsp salt
  • 2 tablespoons liquid butter
  • 1 tablespoon heavy cream
  • 2 Egg Yolks

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