📍 Where this dish comes from: Brittany (Bretagne)
Discover the history of this region →
Discover the history of this region →
Provence’s great salt cod preparation — traditional brandade emulsifies flaked rehydrated salt cod with olive oil and garlic into a silky, ivory purée. This keto version replaces the usual potato component with creamy cauliflower, creating the same comfort and richness while staying beautifully low-carb. Gratiné under the broiler until golden.
What You’ll Need
Servings: 6 servings
Calories: 340kcal
Ingredients
- 600 g salt cod soaked and desalted (or fresh cod, lightly salted)
- 1 small cauliflower florets only
- 4 garlic cloves
- 150 ml extra-virgin olive oil
- 150 ml heavy cream warmed
- 1 bay leaf
- Sprig of thyme
- White pepper
- olive oil Topping
- Gruyère or Parmesan Topping
- black olives To serve
- capers To serve
- fresh parsley To serve
Instructions
- Poach desalted cod in milk (or water) with bay leaf and thyme 15 minutes. Drain and flake, removing all skin and bones.
- Boil cauliflower until very tender. Drain and mash well.
- In a food processor, blend cod, garlic, and a pinch of white pepper.
- With machine running, alternate adding warm olive oil and warm cream in a thin stream, creating an emulsion.
- Fold in mashed cauliflower. Adjust seasoning — remember cod is naturally salty.
- Spread in a gratin dish. Drizzle with olive oil, scatter with cheese.
- Broil 8–10 minutes until golden. Serve with olives, capers, and parsley.
Nutrition
Serving: 1serving | Calories: 340kcal | Protein: 28g | Fat: 22g | Fiber: 2g
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Health Benefits
- Salt cod is a very high-protein-density food relative to its weight.
- Cauliflower replaces potato with sulforaphane and vitamin C, reducing the dish’s overall carb content.
- Garlic provides allicin, a compound whose potency is best preserved when the garlic is raw or lightly cooked.
Pairs Well With
- Tian Provençal Légumes
- Gratin Dauphinois Keto Chou-fleur