Recipe Time: 20 minutes
- 14 cloves of garlic, roughly diced
- 1 small head (17.5 ounces) cauliflower, broken into large florets
- 2 cups chicken bone broth
- 3 tablespoons grass-fed ghee
- 1 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- Roughly 1/4 cup fresh parsley, basil, oregano and/or thyme to garnish
- In a large pot on medium low heat, add ghee and saute garlic until slightly golden (under 1 minute). Remove from heat and set aside.
- In the same pot, add cauliflower and bone broth.
- Bring heat to a boil, then reduce to a simmer. Cook cauliflower until fork tender, about 10 minutes.
- Add cauliflower, broth, garlic, and seasonings to a blender, and blend until completely smooth and creamy.
- Serve with your favorite keto noodles and proteins. Store leftovers covered in the refrigerator or freezer.
Nutritional Information (Per Serving):
- Calories: 131
- Total Fat: 6.9g
- Sodium: 465mg
- Total Carbs: 7.4g
- Fiber: 2.5g
- Sugars: 1.5g
- Net Carbs: 4.9g
- Protein: 7.5g
- Cholesterol: 16mg
- Potassium: 798mg
- Vitamin D: 0mcg
- Calcium: 63mg
- Iron: 1mg
Note: Garlic is in the suspect category of the Bulletproof Diet, because it inhibits alpha brain waves and could affect your mood – and depending on where you get it, could be moldy. For that reason, it’s not recommended that you eat garlic often. Cauliflower can be moderately high in oxalates — a type of antinutrient that can cause muscle pain, kidney stones, or thyroid imbalances. To reduce oxalates, steam cauliflower separately and drain the cooking water before incorporating in this recipe. Black pepper is a suspect spice on the Bulletproof Diet, and highly susceptible to performance-robbing mold toxins. To reduce your risk, omit pepper or grind it fresh using high-quality whole peppercorns.