Brandade de Morue à la Purée de Chou-fleur
Salt Cod Brandade with Cauliflower Puree
Yes, with a tweak: explicitly request the brandade to be made with cauliflower puree instead of potato. About 10g net carbs per serving, on the higher side for French food, so watch the portion.
What it is
A traditional Provençal dish, originally a creamy emulsion of salt cod, olive oil, and sometimes milk, often with garlic. This keto-modified version replaces the traditional potato with cauliflower puree, maintaining a rich, savory texture.
Key ingredients
Salt cod, olive oil, garlic, heavy cream, cauliflower, butter, bay leaf, lemon juice, parsley, salt, pepper.
How to make it keto
Explicitly request the brandade to be made with cauliflower puree instead of potato. Confirm no flour or other starches are used as binders. Served without bread or crackers.
Watch out for
Original recipe contains potato, hidden flour as a thickener, high-carb accompaniments (bread).
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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