Servings: 4
Calories: 373kcal
Ingredients
- 1.5 heads cauliflower
- 4 tbsp butter or coconut oil
- 1.5 tsp pink salt
- 1/4 cup water
- 1 small yellow squash or butternut squash cut into small cubes
- 1 carrot peeled and diced
- 1/2 small onion diced
- 1/2 tsp garlic powder
- 1/4 tsp dry mustard
- 1 can coconut milk
- 1 egg yolk
- pepper to taste
Instructions
- Break cauliflower into small pieces
- Add the cauliflower to a large saucepan with 2 T butter, ½ t salt, and water over medium/high heat and cover with a lid
- Cook cauliflower for about 5 minutes, until mostly tender
- Remove lid and let cauliflower sauté for a minute or two, or until lightly caramelized
- Turn heat off, cover, and keep warm until ready to toss with the cheese sauce
- Heat remaining 2 tbsp butter in a saucepan over medium / high heat
- Add squash, carrot, onion, garlic powder, mustard, and remaining salt to saucepan
- Sauté 5 minutes, or until onion is translucent
- Add coconut milk to the saucepan and bring to a simmer
- Allow to simmer for about 10 minutes, or until vegetables are tender and coconut milk has reduced by ⅔ and is thick
- Pour veggies and coconut milk into blender/food processor and puree until smooth
- Add egg yolk to puree and blend well
- Check seasonings and add more salt or pepper to taste
- Pour sauce over hot cauliflower and toss to coat
Nutrition
Calories: 373kcal | Carbohydrates: 17g | Protein: 8g | Fat: 34g | Saturated Fat: 26g | Cholesterol: 79mg | Sodium: 1064mg | Potassium: 994mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3021IU | Vitamin C: 111mg | Calcium: 83mg | Iron: 4mg
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