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Ketogenic Garlic & Ghee Cauliflower Puree

This is one of the tastiest and quickest keto purées you can make and an easy way to get your dose of healthy fats into your diet! Simply cook the cauliflower in chicken bone broth. Then, once the veggies are cooked, strain the broth (and drink it) and blend it with loads of our organic ghee (YUM!) + sea salt to taste until it’s silky smooth.

Serves 6 as a side

Recipe by Nutritionist Jordan Pie



3 1/2 tablespoons Cell Squared Organic or Grass-Fed Ghee, for cooking

1 large cauliflower, roughly chopped

1 broccoli stem or ½ a leek, chopped (optional)

2-3 cups of chicken bone broth or vegetable stock or filtered water 

Cell Squared Sea Salt Flakes to taste



  1. Add the cauliflower into a saucepan with the chicken bone broth, vegetable stock or water and place the lid on.

  2. Simmer the vegetables until completely soft.

  3. Meanwhile, add ½ Tablespoon of ghee into a small frying pan and fry the sliced garlic until golden brown. Once it’s ready, remove the garlic from the heat. 

  4. When the vegetables are ready, strain the liquid off (but save it). 

  5. Add the cooked vegetables into a food processor or thermomix + 3 Tablespoons of ghee. Blend until completely smooth. Scrape down the sides of the bowl and re-blend again. If it needs a little more liquid, add in a dash or two of the saved liquid and re-blend again. 

  6. Scoop the puree into a bowl and spread it out. Garnish with fresh herbs, the fried garlic, drizzle a little extra Cell Squared Organic Grass-Fed Ghee on top and sprinkle with Cell Squared Sea Salt Flakes to taste. Serve and enjoy!

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