Atascaburras (Bacalao y Puré de Coliflor)
Manchego Cod and Cauliflower Purée
Yes, with a tweak: strictly replace potatoes with cauliflower. About 8g net carbs per serving, on the higher side for Spanish food, so watch the portion.
What it is
A hearty, rustic dish from La Mancha, traditionally made with cod and potato purée, reimagined for keto. This version features flaked salt cod mixed into a rich, creamy purée of cauliflower, emulsified with generous amounts of olive oil and garlic, sometimes topped with hard-boiled egg and walnuts.
Key ingredients
Salt cod, cauliflower, extra virgin olive oil, garlic, hard-boiled egg (optional), walnuts (optional), salt, pepper.
How to make it keto
Strictly replace potatoes with cauliflower. Ensure generous olive oil for a creamy texture.
Watch out for
The original dish is potato-based; careful modification is essential. Ensure no flour or breadcrumbs are used for thickening.
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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