Cauliflower Puree

Enjoy this recipe that I created for www.ketologic.com.

PER SERVING: CALORIES 330 | FAT 30G | CARBOHYDRATES 10G | FIBER 4G | NET CARBOHYDRATES 6G | PROTEIN 5G

This easy recipe is a perfect substitute for mashed potatoes that pairs well as a side with any protein, especially steak. The results yield a nearly perfect ratio of fats to carbohydrates and protein.

INGREDIENTS:

  • 1 large head cauliflower, cored and cut into small florets
  • 1 stick butter, melted
  • 2 tablespoons heavy cream
  • ¼ cup sour cream
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 1 tablespoon chives, finely sliced (optional)

PREPARATION:

  1. Preheat the oven to 375 degrees. Put the cauliflower in a large pot of salted water and boil for about 8 minutes until it is tender. Strain the cauliflower through a colander and lay it evenly on a sheet pan. Put in the oven for about 5 minutes to dry it out.
  2. Heat the butter and heavy cream to a light simmer until hot and melted. Put the cauliflower, butter/cream mixture, sour cream, salt, pepper, and garlic powder in a blender or food processor and puree until smooth.
  3. Transfer to a microwave-safe bowl and microwave for 1-2 minutes, stirring halfway through until hot. Mix in the sliced chives if desired.
  • Yield: 4

http://www.ketologic.com

http://www.yourwaycuisine.com

Brandon McDearis is the owner of Your Way Cuisine, http://www.yourwaycuisine.com, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.

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