Once there was a girl. And she loved eating liver. And every time she would ask for one, her mom would cook it. She’d make liver pate toasts, mashed potatoes with fried liver, liver-stuffed piroshki. And the little girl was happy.

The girl got older. She started cooking liver herself. And one day, she made it for her mom. It was Cauliflower Liver Hash. And her mom liked it. And the girl was happy.

Cauliflower Liver Hash

Ingredients

Fried Liver

• 1lb beef, chicken or lamb liver
• 1 tsp sea salt
• ¼  tsp ground black pepper
• 1 tsp dry oregano
• 1 tsp dry thyme leaves
• 2 tbsp avocado oil

Roasted Cauliflower

• ½ head of cauliflower (about 1 pound), cut into bite-size florets
• 4 tbsp avocado oil
• ½  tsp sea salt
• 1 tsp dry thyme leaves

Caramelized Onion

• 1 onion, finely chopped
• 2 tbsp avocado oil

Directions

1. Cauliflower: Preheat the oven to 450 degrees F. Toss the cauliflower with the oil, salt, and thyme on a baking sheet. Roast until golden and tender, about 20 minutes. Transfer to a food processor. Pulse the cauliflower until small pieces are formed. Transfer to a bowl
2. Liver: Heat a large skillet over medium-high heat. Add the oil. Add the liver, working in batches if necessary, and fry until browned on both sides. Season with spices, salt, and pepper. Saute for another minute or two. Remove liver from skillet with a slotted spoon. Transfer to a food processor. Pulse until small pieces are formed. Set aside on a plate or bowl
3. Onion: Add the oil in the same skillet. Add the onions and sauté until translucent and fragrant
4. Hash: Mix the roasted cauliflower, fried liver, and caramelized onions together. Serve warm or cold

Wine Pairing

Wine and Champagne are allowed on a low carb diet. When picking the sparkling wine, make sure you go for Brut Nature (the lowest in sugar.) I like Biutiful Brut Nature