Paleo: Bratwurst with caramelized onions, mushrooms & kale atop cauliflower puree.

Bratwurst with cauliflower puree

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.

Cauliflower Puree:
  • 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):
Calories: 552
Carbs: 17
Fiber: 6
Fat: 44
Protein: 22

Leave a Reply

Your email address will not be published. Required fields are marked *