Updated: Feb 21
200g cauliflower florets
2 tbsp heavy cream
1 tbsp grass-fed butter
Pinch of salt
1. In a medium-sized pot, bring water to a boil and add ½ a teaspoon of salt. Add
cauliflower florets, cover and cook until tender for about 10 minutes.
2. Drain the cauliflower and set aside for about 30 minutes. Then, using the same pot,
melt grass-fed butter, heavy cream and a pinch of salt. Add cauliflower and combine.
3. Remove from the stove. Blend until smooth using an immersion blender.
Macros (per serving): 828 calories; 75.5g fat; 6g net carbohydrates; 31.5g protein
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