March 13, 2019
Cauliflower Puree
This is a delicious mashed potato replacement. Believe it or not, my family requests this over traditional mashed potatoes for Thanksgiving, despite not being keto.
Servings: 10
Calories: 118kcal
Ingredients
- 2 cauliflower cored and broken into florets
- 8 tbsp butter
- 1 cup chicken stock
- 1 tsp salt or to taste
Instructions
- Combine the cauliflower and butter in a large pot and pour chicken stock over.
- Bring to a boil, uncovered and cook until there is almost no liquid left and the cauliflower is just beginning to caramelize (this is key for a good texture – too much liquid results in a runny puree), about 30 minutes on medium-high heat.
- Using an immersion blender, puree the now soft cauliflower until completely smooth. You can also transfer everything to a traditional blender and puree.
- Add salt and pepper to taste.
Notes
For a special twist, add a package of Boursin garlic and herb cheese while pureeing.
Ā
Adding one celery root (cube and cook it alongside the cauliflower) is another tasty addition but it increases the carbohydrate count from 6 to 12g per serving.
Nutrition Facts
Cauliflower Puree
Amount per Serving
Calories
118
% Daily Value*
Fat
9
g
14
%
Saturated Fat
5
g
31
%
Cholesterol
25
mg
8
%
Sodium
382
mg
17
%
Potassium
369
mg
11
%
Carbohydrates
6
g
2
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
2
g
4
%
Vitamin A
285
IU
6
%
Vitamin C
55.4
mg
67
%
Calcium
28
mg
3
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
