Cauliflower puree with tahin or almond paste (no potatoes) with olive oil, lemon and tahin or almond paste

dinner

side dish

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Delicious cauliflower puree as a substitute for mashed potatoes. The extra virgin olive oil, seed or nut paste and simple herbs give it a lot of flavor and texture. This way you won’t miss the potatoes and you can enjoy delicious puree with your meat and vegetables, even if you eat paleo. To give the puree a bit more bite, I use either tahini or almond paste.

Other puree recipes

On a large plate: pumpkinpuree with vibrant green purslane and an onion, oystermushroom and fig sauce. With kale chips in the background. — *Pumpkin puree with purslane and an onion, oyster mushroom and fig sauce*

Two nice plates with chestnut parsnip puree. Topped with sauteed mushrooms and a dark maple sauce. With sprigs of thyme and rosemary. From the front. — *Parsnip chestnut puree with sauteed maple mushrooms*

Green asparagus with roasted bell pepper garlic sauce and sweet potato mash. Topped with fresh sprouts. On a white plate, taken from the front. — *Mashed sweet potatoes with green asparagus and roasted bell pepper sauce*

Darker with Middle Eastern spices

To make the puree a bit spicy you can use tahini with chiliflakes and cumin and coriander seeds.

Sweeter with Euopean herbs

To make the puree a bit sweeter you can use almond paste. That combines very well with European flavors like sage and oregano.

FAQ’s

Is this puree AIP paleo?

It is a perfect paleo alternative for mashed potatoes bit it is not AIP because of the tahin (seeds) and almond paste (nuts).

Is this puree Medical Medium?

When following the Medical Medium protocol you eat a lot of potatoes. So you might want to venture out a bit sometimes. But beware this puree contains fat due to the tahin or almond paste.

Cauliflower puree with tahin or almond paste (no potatoes)

ME (Marjolein Eikenboom)

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Nice paleo substitution for mashed potatoes. Or on the Medical Medium diet if you're a bit fed up with potatoes. With Middle Eastern or European flavors.

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Prep Time 10

Cook Time 25

Total Time 35

Servings serving

Calories 206

Course dinner

Dish side dish

Cuisine European, Mediterranean, Middle-Eastern

Holiday Christmas

Equipment

immersion blender or small kitchen aid
oven at 460F or 240C
oven/baking tray
parchment paper (PFAS-free, non-bleach)
garlic press or grater

Ingredients

3 cups cauliflower
1 – 2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 clove garlic
2 pinches Celtic sea salt
1 pinch black pepper ground
1 dash extra virgin olive oil for roasting

Middle Eastern

1 tablespoon tahini
1 teaspoon ground coriander seeds
1 tsp ground cumin seeds
½ tsp chili flakes

European

1 tbsp almond butter
1 tsp dried oregano
1 tsp dried sage
½ tsp paprika powder

Optional

sesame seeds
slivered/ shaved almonds roasted
fresh sage
fresh oregano

Instructions

Preheat the oven to 460 Fahrenheit or 240 degrees Celsius.
Break the cauliflower into florets. Mix in a bowl with the herbs and spices and the dash of olive oil (for roasting).
Place on the baking tray and roast for 30 minutes. If necessary, turn halfway through.
Let the florets cool a bit.
Press or grate the garlic thinly.
Mix the cauliflower with the garlic, almond paste or tahin, the herbs and spices you chose, olive oil and lemon juice into a soft puree
If desired, garnish with some roasted almond shavings or sesame seeds, some extra olive oil and fresh herbs.