I lost a lot of weight doing low extreme low carb eating, but always felt guilty about all of the processed shit I was eating, like fake sugars and salad dressings. I prefer to eat “real” things, so Craig and I are both making an effort to eat more “paleo” – that is, cutting out grains and legumes, and most other processed sugars, etc… Additionally, I’m trying to limit carb intake to between 80 and 100 g net carbs. That should result in slower than VLC weight loss, but definitely more sustainable – especially because one or two slip-ups won’t fuck me out of ketosis for a couple days. Regardless, the idea for this dish was my riff on a mash-up between something I found on SheCooksHeCleans and TheDomesticMan.
- 1 head cauliflower, chopped roughly
- 3 T butter (if you’re strict paleo, you could use coconut oil)
- 5 cloves garlic, crushed
- salt, to taste
Caramelized onions, mushrooms & kale:
- 1 smallish yellow onion
- 1-2 cups sliced crimini or whatever type of mushrooms
- 1 cup or large handful torn up kale leaves(no tough parts or stems)
- 1 tablespoon olive oil
- 1 pinch salt
- 5 bratwursts
- 1/2 glass cheap white wine
- 1-2 tablespoon dijon mustard
- 1/4 c chicken or beef stock
- 1 tablespoon arrowroot powder (or other grain and corn-free thickener)
- Boil Cauliflower until it yields easily to a fork. Pour into strainer and let drain/steam.
- Put olive oil in pan and start browning mushrooms, stirring every few minutes. When mushrooms have started browning, add sliced up onion, when that begins wilting, toss kale in, stir a few times, and turn off heat.
- Start cooking sausages in a little olive oil. When they’ve browned on one side, flip over and add white wine. Cover and cook through.
- Meanwhile, put cauliflower in food processor and pulse then run(you may need to add a little chicken stock to loosen things up a bit) until a smoothish puree forms.
- While you’re running the cauliflower in the processor, melt your butter and use a garlic press to crush out your garlic into the butter (over low heat) in a nonstick pan (I used a saucepan). When the garlic begins getting fragrant, dump in the cauliflower mixture and stir thoroughly. Taste and season accordingly. Cook on low to help steam off extra moisture.
- When the sausage is cooked through, remove to a plate and whisk in mustard. Mix arrowroot with stock, then add slurry to wine/sausage/mustard mixture. Continue whisking until mixture thickens, then remove from heat.
- Now you’re ready to assemble! Put 1/5 of each component onto plate/bowl, and enjoy.
Nutritional breakdown per serving (1/5):