Cauliflower with Mushroom Sauce
Cauliflower adds fiber, while champignons contribute a little potassium and a deeper savory taste. Coconut milk and coconut oil make the sauce more satisfying, so the dish works well as a warm keto side.
Break cauliflower (120 g) into small florets and boil them in salted water until they reach your preferred tenderness, keeping a slight bite if you like an al dente texture. While the cauliflower cooks, finely chop champignon mushrooms (140 g).
Fry the mushrooms in coconut oil (20 g) for about 5 minutes, then transfer them to a tall blending cup. Add coconut milk (35 g), salt, and spices to taste, then blend until you get a thick mushroom sauce.
Place the cooked cauliflower on a plate and spoon the warm mushroom sauce over the top. Serve immediately while the sauce is still creamy and coats the florets well.
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