Cauliflower puree
Silky, smooth, and delicately flavoured cauliflower puree serves as an exceptional low-carb alternative to traditional mashed potatoes. It pairs wonderfully with baked fish or roasted poultry for a light dinner. Be sure to drain the cooked cauliflower thoroughly before blending to achieve the perfect creamy texture.
Ingredients
- Garlic2 cloves
- Salt1 tsp
- Black Pepper¼ tsp
Instructions
4 steps- 1
Cut the cauliflower into medium florets and rinse thoroughly under cold running water. Peel the garlic cloves.
5 min
- 2
Bring a pot of salted water to a boil, then add the cauliflower florets and garlic cloves. Boil over medium heat for 10-12 minutes until completely tender.
12 min
100°C
- 3
Drain the cooked cauliflower and garlic in a colander and let them sit for 2-3 minutes to allow excess steam and moisture to evaporate completely.
3 min
- 4
Transfer the vegetables to a blender, add the butter, salt, black pepper, and a pinch of ground nutmeg. Blend until completely smooth and creamy.
3 min
Nutrition
1 serving ≈ 214 g
Nutrition values are estimates. - means data is unavailable.
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