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.
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.
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