Brandade de Morue (Version Chou-fleur)
Salt Cod and Cauliflower Puree
Yes, with a tweak: this is a specific keto substitution. About 6g net carbs per serving.
What it is
A keto-adapted version of the classic Provençal dish, where rehydrated salt cod is flaked and blended with olive oil, garlic, and cream, but using mashed cauliflower instead of potatoes to create a rich, savory puree.
Key ingredients
Salt cod, cauliflower, olive oil, heavy cream, garlic, milk (optional, for soaking cod), bay leaf, pepper.
How to make it keto
This is a specific keto substitution. You would need to inquire if the restaurant can prepare a version using cauliflower instead of potato, or if they offer a similar low-carb 'mash' option.
Watch out for
Traditional potato base (must confirm cauliflower substitution), bread or crackers served for dipping, excessive milk in preparation (minor carb impact).
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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