CAULIFLOWER PURÉE WITH SAUSAGE AND POACHED EGGS
Time in the Kitchen: 15 minutes
Servings: 1-2 (macronutrient profile based on 2 servings)
½ pound sausage, sliced into chunks
½ head cauliflower, broken into florets
1-2 tablespoons butter, or more to taste
salt to taste
1-2 eggs
1 tablespoon finely chopped parsley
This dish was inspired by a traditional bowl of creamy Southern grits. The mild flavor and creamy texture of puréed cauliflower is a healthy Primal
stand-in. Adding soft poached eggs and sausage creates a dish that instantly turns into comfort food.
If you eat dairy, adding a little cream or grated cheese to the cauliflower purée will create a richer, even creamier texture.
Set a small pot of water on to boil for the poached eggs.
Sauté the sausage in a pan over medium heat until cooked through.
While the sausage is cooking, microwave (or steam) the cauliflower until soft, then purée in blender or food processor with the butter. Add salt to
taste.
When the water comes to a very gentle boil, crack an egg in a bowl or cup then slide it carefully into the water. Let the egg cook for several
minutes, until the egg white is hard and the yolk is cloudy. Scoop the poached egg out of the water with a slotted spoon.
Mix the sausage in with the cauliflower purée. Top with a poached egg and garnish with parsley.
Macronutrient Profile (perserving)