Cauliflower Puree

5 from 1 vote

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.

Course Side Dish

Cuisine American

Keyword cauliflower, nut-free, side

Servings

Calories 118kcal

Author Jenny Ross

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