Calories Per Serving: 250
Servings: 4
Ingredients:
1 1/2 head cauliflower
4 T butter or coconut oil
1 1/2 t pink salt
1/4 c water
1 small yellow squash (or butternut squash), cut into small cubes
1 carrot, peeled and diced
1/2 small onion, diced
1/2 t garlic powder
1/4 t dry mustard
1 can coconut milk
1 egg yolk
pepper, to taste
Directions:
- 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 saute 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 T butter in a saucepan over medium/high heat
- Add squash, carrot, onion, garlic powder, mustard, and remaining salt to saucepan
- Saute 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
