Cauliflower puree
Indulge in a luxuriously creamy cauliflower puree, made with fresh cauliflower, rich heavy whipping cream, decadent salted butter, and sharp cheddar cheese. Seasoned to perfection with a dash of salt and black pepper, this savory side dish is a comforting and delicious addition to any meal.
- 07 Apr 2024
- Cook time 15 min
- Prep time 5 min
- 2 Servings
- 6 Ingredients
Cauliflower puree is a versatile and delicious side dish that can complement a wide variety of main courses. It's creamy, cheesy, and packed with flavor, making it an excellent low-carb alternative to mashed potatoes. This recipe is simple and quick, ideal for a comforting meal at home.
Ingredients:
Instructions:
- Begin by washing the cauliflower thoroughly under cold running water. Remove any leaves and cut the cauliflower into florets.
- Fill a large pot with enough water to submerge the cauliflower florets. Add a pinch of salt to the water for seasoning.
- Bring the water to a boil over high heat. Once boiling, add the cauliflower florets.
- Cook the cauliflower for 12-15 minutes, or until the florets are tender when pierced with a fork.
- Once cooked, drain the cauliflower thoroughly using a colander. Allow it to sit for a few minutes to ensure any excess water drains off. Pat the florets dry with a clean kitchen towel to avoid a watery purée.
- Transfer the drained cauliflower to a blender or food processor.
- Add the 2 tablespoons of heavy whipping cream and 1 tablespoon of salted butter.
- Blend the mixture until smooth, stopping occasionally to scrape down the sides with a spatula. This process should take about 1-2 minutes, depending on the power of your blender.
- Once the cauliflower is smooth, add the grated 2 oz cheddar cheese. Blend again until the cheese is fully incorporated and melted into the purée.
- Season with a dash of salt and a dash of black pepper. Blend briefly to mix.
- Taste your cauliflower purée and adjust the seasoning if necessary. You can add more salt or pepper to your liking.
- Serve the cauliflower purée hot as a side dish. It pairs wonderfully with roasted meats, grilled fish, or as a bed for sautéed vegetables.
Tips:
- Steam the cauliflower until it's very tender; this will make it easier to achieve a smooth consistency.
- Use a high-quality cheddar cheese to enhance the flavor of the puree.
- For an extra smooth texture, blend the cauliflower mixture in a high-power blender.
- Adjust the seasoning to your taste preference—feel free to add more salt, pepper, or even a garlic clove for extra flavor.
- If you prefer a thicker puree, reduce the amount of heavy whipping cream slightly.
Cauliflower puree is a delightful, low-carb side dish that will elevate any meal with its rich and creamy texture. By following these tips and the straightforward recipe, you'll create a dish that's both healthy and satisfying. Enjoy your homemade cauliflower puree with your favorite proteins or as part of a vegetarian meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 340 grams |
| Energy | |
| Calories 290kcal | 12% |
| Protein | |
| Protein 13g | 8% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 6g | 16% |
| Sugar 6g | 6% |
| Fat | |
| Fat 22g | 26% |
| Saturated 13g | 42% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 210ug | 23% |
| Choline 140mg | 25% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.33mg | 25% |
| Vitamin B3 1.52mg | 9% |
| Vitamin B6 0.57mg | 33% |
| Vitamin B9 170ug | 44% |
| Vitamin B12 0.32ug | 14% |
| Vitamin C 140mg | 158% |
| Vitamin E 0.59mg | 4% |
| Vitamin K 45ug | 39% |
| Minerals | |
| Calcium, Ca 280mg | 21% |
| Copper, Cu 0.13mg | 0% |
| Iron, Fe 1.30mg | 12% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 270mg | 22% |
| Potassium, K 920mg | 27% |
| Selenium, Se 10ug | 19% |
| Sodium, Na 390mg | 26% |
| Zinc, Zn 1.88mg | 17% |
| Water | |
| Water 290g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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