Fermented Garlic Buttah Spread
Roasted cauliflower, pumpkin seeds and a small amount of cashews create a creamy texture with fiber, minerals and gentle richness. Garlic, olive oil and light fermentation deepen the flavor without sugar, flour or starch.
Garlic Buttah is a thick garlic spread made with roasted cauliflower, pumpkin seeds and cashews. Serve it with keto crackers, meat, fish, eggs, raw vegetables, or use it as a dense sauce.
Method
Soak the cashews in warm water for 1-2 hours, then drain. If you have time, rinse and soak the pumpkin seeds for a few hours as well.
Cut the cauliflower into small florets. Slice the onion into large wedges and leave the garlic cloves whole.
Mix the olive oil, apple cider vinegar and herbs de Provence. Toss the vegetables with this dressing, spread them on a baking tray and roast at 190-200 °C for about 25-30 minutes, until the cauliflower is soft and lightly golden.
Let the vegetables cool slightly. Transfer them to a blender, add the pumpkin seeds, cashews and a little water. Blend into a thick paste, adjusting the water for texture.
The spread can be eaten right away. For a fermented version, stir in sauerkraut brine or another successful fermented starter, transfer the paste to a clean jar, cover loosely and leave at room temperature for about 24 hours.
After fermentation, refrigerate and use within 2-3 days. If you notice an unpleasant smell, mold, slime, or excessive pressure and overflow, discard it.
To make a roasted vegetable side dish at the same time, double the cauliflower, onion, garlic and dressing: serve half of the roasted vegetables separately and blend the other half into the spread.
If you have any questions about the recipe "Fermented Garlic Buttah Spread", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
