Brown Butter + Sage Cauliflower Puree

Switch up your usual mashed potatoes with this indulgent and creamy cauliflower puree, I promise you won’t even notice your eating vegetables.


Ok, seriously guys this is a recipe that is just so yummy! With Easter coming I have been thinking about ways to lighten up what tends to be a heavy meal without losing all of the amazing flavours that are expected during the holidays. Now for me, the mashed potatoes are one of those things that if done well are the highlight of the meal, but with this Cauliflower puree you may have a new star.

Now, have you guys made brown butter before? If you haven’t you seriously need to go and make some right now!!! it’s so easy and honestly so good. The extra flavour that it adds is nutty and it will leave your guests wondering what your secret ingredient is. Another bonus, this cauliflower stands alone so if your meal doesn’t include gravy, no problem.

I also love the flavour of sage in this puree but you can use any herb that you love. Thyme or Rosemary would be super lovely and based on what you are serving for dinner it's easy to adjust to make it with complementing flavours.

I also use my food processor to make my mashed cauliflower but you can use a traditional masher, blender or mixer. The best thing is that unlike potatoes you don’t need to worry about your puree becoming overly starchy with over mixing, so go ahead and get that cauliflower silky smooth.

So this Easter switch things up and serve Cauliflower Puree, I’m sure your guests won’t even miss that mashed potatoes!


prep time 20 minutes

cook time 15 hour

total time 35 minutes

servings 4


1 large or 2 small heads of cauliflower

4 garlic cloves

10 sage leaves

4 tbsp salted butter

1/3 cup cream or milk



In a large pot place cauliflower florets and garlic cloves and cover with cold water. Bring to a boil then simmer until fork tender (approx. 10 minutes). Drain then place in a food processor and blend on high until smooth.

Finely chopped half of the sage leave and place them in a small pot with the cream or milk. Turn on low and allow to warm. In a second small pot add in butter and remaining whole sage leaves. Bring to a simmer and cook until butter becomes foamy then golden brown then carefully remove sage leaves.

To the pureed cauliflower add milk, butter and salt to taste. Blend to combined then serve immediately.


Compound Butter

The combination of fresh herbs and aromatics make these compound butters the perfect finishing touch for dinner tonight!


So if you were reading my blog last week you may remember that I made a bunch of butter trying to figure out the best kitchen appliance to use - well, when you end up with a bunch of butter there is only one thing to do - make compound butter. Now you certainly don’t need to use homemade butter, but if you want to read about my experiment with which kitchen appliance worked best make sure you check it out. I must say I was actually really surprised at the outcome.

It also ended up being perfect timing since Aaron and I have started trying to focus on eating fewer carbs so grilled veggies and bbq’d steak has been on the menu and both pair perfectly with a delicious chunk of flavourful butter to finish them off.

A couple of keys pieces to making the perfect compound butter - make sure you use fresh herbs and make sure that you bring your butter to room temperature before you add in your flavours. So go ahead and have some fun - this is the perfect opportunity to bring some of your favourite flavours and be creative with what you love.


prep time 3 minutes

mixing time 3 minutes

total time 5 minutes

servings 4

Tarragon, Orange Zest + Dijon

1/2 cup softened butter

1 tsp finely chopped fresh tarragon

zest of 1 orange

1 tsp dijon mustard

Thyme, Black Pepper + Lemon Zest

1/2 cup softened butter

1 tsp finely chopped fresh thyme

3/4 tsp black pepper

zest of 1 lemon

Rosemary, Sage + Thyme

1/2 cup softened butter

1 tsp finely chopped rosemary

1 tsp finely chopped sage

1 tsp finely chopped thyme


In a medium-sized bowl combine softened butter with the flavouring of your choice. Using a spatula stir until fully combined.

To store your butter scoop it 2 inches from the top of a 1-foot long piece of parchment or wax paper. Fold the paper over butter so it is covered then using a flat edged surface like a plastic cutting board push against the butter to form a log then roll in the remaining paper.

Store in the refrigerator for 1 week or freeze for longer use.


Veggie Packed Shepherds Pie

A veggie filled take on a classic shepherds pie. With the substitute of cauliflower mash rather than potatoes, it’s a guilt-free meal that feels super indulgent.


So I think everyone I know enjoys a little some comfort food from time to time right? It’s one of those things that you want on a cold night or perhaps even a tough day, but the biggest challenge with the classic comfort food is that it is often packed with all the things we often try to stay away from. That’s where my version of shepherds pie comes in! This version is filled with zucchini and topped with cauliflower, so you're getting 2-3 servings of veggies without even realizing it!

Now, if you haven’t tried cauliflower mashed potatoes you seriously need to get on the bandwagon. They are so easy to make and honestly, are just as good. Now, if you have sceptics in your house next time your making mashed potatoes sub half your potatoes with cauliflower, I guarantee they won’t even notice, and bonus, you can cook them all in the same pot and mash just like you always would. The end result is fully light potatoes with sneaky veggies mixed right in.

While you can certainly mash your cauliflower you can also throw it in the food processor and let it do all of the work for you. Simply blend with a bit of butter, milk and seasoning and you have the easiest side dish ever and you don’t need to worry about them getting overly starchy like potatoes can.

So go ahead and enjoy some comfort food tonight - maybe even have seconds!


prep time 15 minutes

cook time 1 hour

total time 1 hour 15 minutes

servings 4 - 6


1 tbsp coconut oil

1/2 white onion

2 medium zucchini

1.5 lb ground beef

2 cups beef stock

2 tbsp Worcestershire

3 tbsp tomato paste

1/2 tsp garlic salt

1 tbsp fresh rosemary

1 large head of cauliflower

2 tbsp butter

2 tbsp milk

salt + pepper


Preheat oven to 350. In a large oven-safe frying pan heat oil then add chopped onion. Cook over medium heat until onions are softened and translucent. Add in finely chopped zucchini and cook another 5 minutes.

Add the ground beef to the vegetable mixture and cook until no pink is remaining (be sure to drain excess grease as necessary).

Once meat is cooked through add in beef stock, Worcestershire, tomato paste, garlic salt and finely chopped rosemary. Stir until combined then simmer for 5 minutes or until the stock has reduced and tomato paste has thickened the mixture. Season to taste with salt + pepper.

In a large pot place cauliflower florets and cover with water. Bring to a boil then reduce heat and simmer for 10 minutes or until cauliflower is tender. Drain water then place in a food processor with butter, milk and salt + pepper. Blend on low until puree is smooth.

Scoop cauliflower mash over the meat and place frying pan in the oven and bake for 30 minutes or until top is lightly browned.


Cauliflower Rice Mexican Bake

This yummy low carb Mexican bake is a perfect weeknight meal or make ahead lunches for the week.


Seriously guys how do you not love a single pan dinner. How great is it to throw everything together then bake - plus the best part of all, less clean up!

I have been obsessed with my cast iron pan for about a year now and highly recommend going and getting on if you don’t already have one in your collection. They are honestly so versatile and easy to work with contrary to what people say.

One key piece with cast-iron is to make sure you dry them fully after your wash them (and yes you can use soap). If you don't wash them fully you risk them rusting which no one wants, so all you need to do is place it in a 350-degree oven for 15-20 minutes. It dries it completely and you will have no need to worry. Plus, how easy is it really to dry things in the oven?

This hack is also super helpful with muffin tins. I don’t know about you guys but they sometimes are seriously a big pain to dry but pop them in the oven for a few and problem solved.

So back to this really yummy dish. I tend to make this for make-ahead lunches - it’s super yummy, easy, and low carb so you can feel really good about eating this all week.

So I hope you love this as much as we do at my house!


prep time 25 minutes

cook time 35 minutes

total time 1 hour

servings 4


1 tbsp garlic powder

1 tbsp smoked paprika

1 tbsp cumin

1 3/4 tsp salt

1/2 tsp cayenne pepper

1/2 tsp black pepper

4 chicken breasts (approx. 1.5 lbs)

1 red pepper

1/2 white onion

1 head of cauliflower

1/2 jalapeno finely chopped

1 cup chicken stock

1 can black beans drained

1.5 cups frozen corn kernels

olive oil

3/4 cup cheddar cheese

cilantro, lime & avocado to garnish


Preheat oven to 350. In a small bowl combine garlic powder, smoked paprika, cumin, salt, cayenne pepper and black pepper.

Sprinkle 1/3 of your spice mixture over both sides your chicken. In a large oven-safe frying pan drizzle a small amount of olive oil then cook your chicken for 4-5 minutes per side (depending on the thickness) or until it is 3/4 of the way cooked. Set aside.

In a food processor pulse cauliflower florets until it resembles rice (or you can use a cheese grater and grate your florets). Slice your red pepper and onion into thin strips then add into the hot pan. Sprinkle another 1/3 of the spice mix over the peppers and onions and sauté 3-4 minutes or until vegetables are cooked through. Add in cauliflower, jalapeños, black beans, corn, remaining spices and chicken stock. Stir until fully combined then add chicken to the top and sprinkle with cheddar cheese. Bake in the oven for 20 minutes or until chicken is fully cooked and cheese is melted.

Serve with sliced avocado, lime wedges, cilantro and jalapeño slices.