A big keto hit last weekend was this recipe for cauliflower chicken alfredo. I cut the fat (since I’m not following strict keto and I don’t want the family having so much fat since they’re still eating carbs) by subbing turkey bacon and using half and half rather than full fat whipping cream. Still just as delicious, and it sparked an idea for an appetizer/side that I whipped up last night. Similarly delicious and great warmed over with lunch too!
1 tbsp grass-fed butter or ghee
4 fresh garlic cloves, chopped or minced
3/4 cup whole milk or half and half
salt (or herbamare) and pepper, to taste
16-oz. frozen (or fresh) organic cauliflower
4 oz. shredded parmesan cheese
Break or cut cauliflower into small florets, no bigger than walnuts. Add lightly salted water and cauliflower to a medium sized saucepan to parboil. In small saucepan, saute garlic in butter or ghee until soft (but not brown); add milk/cream and seasonings. Bring to a boil and stir every few seconds while continuing to boil for a few minutes. Lower heat on cream sauce and let simmer while parboiling the cauliflower. Drain cauliflower thoroughly, mash with a fork as desired, add cream sauce, stir, and serve.