Duchess Cauliflower
A low carb take on the classic potato side. The cauliflower puree must be fairly dry in order for these to be piped as too much liquid will cause them to lose their definition. A bit of nutmeg takes these from a more standard flavor profile to a holiday side.
Servings 4
Calories 188kcal
Ingredients
- 4 cups cauliflower 2 cauliflower cored and broken into florets
- 1 cup chicken stock
- 4 tablespoons butter or 4 tablespoons butter flavored coconut oil for dairy-free, softened
- 4 tablespoons heavy cream or coconut cream for dairy-free
- 1 egg
- 1 egg yolk
- 1 teaspoon salt or to taste
- 1/4 teaspoon pepper fresh ground
- pinch of nutmeg
- 1/4 teaspoon baking powder
- avocado oil spray
Instructions
- Combine the cauliflower and stock in a large pot.
- 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. Let cauliflower cool to room temperature.
- Preheat the oven to 475ºF and grease a rimmed baking sheet lined with parchment paper well with avocado oil, set aside.
- Add the remaining ingredients and puree until smooth. Transfer mixture to a piping bag fitted with a 1/2-inch star tip. Pipe in 4 mounds onto the prepared baking sheet. Spray lightly with avocado oil and bake until golden, about 15 minutes.
Notes
You can prepare the puree up to a day ahead and pipe them. Then refrigerate piped cauliflower and bake, adding an extra minute or two.
Protein:Energy Quotient [calories]: 0.1
Nutrition
Calories: 188kcal | Carbohydrates: 6g | Protein: 3g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 45mg | Sodium: 384mg | Potassium: 392mg | Fiber: 2g | Sugar: 2g | Vitamin A: 756IU | Vitamin C: 52mg | Calcium: 54mg | Iron: 1mg