Cauliflower puree

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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 lowcarb or paleo. To give the puree a bit more bite, I use either tahini or almond paste.

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.

Cauliflower puree

ME (Marjolein Eikenboom)
Nice paleo and lowcarb substition for mashed potatoes. With Middle Eastern or European flavours.
Free from dairy, eggs, eggwhites, gluten, grains, legumes, nightshade, peanuts, pseudograins, soy
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course dinner, side dish
Servings 1 portion
Calories 96

Equipment

  • immersion blender or small kitchen aid
  • oven at 460F or 240C
  • oven/baking tray
  • parchment paper
  • garlic press or grater

Ingredients

  • 3 cups cauliflower
  • 3 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 clove garlic
  • 2 pinches Keltic seasalt
  • 1 pinch black pepper ground
  • 1 dash extra virgin olive oil for roasting
Middle Eastern
  • 1 tbsp tahin
  • 1 tsp coriander seed ground
  • 1 tsp cumin seed ground
  • ½ tsp chili flakes
European
  • 1 tbsp almond paste
  • 1 tsp oregano dried
  • 1 tsp sage dried
  • ½ tsp paprika powder
Optional
  • sesame seeds
  • almond shavings roasted
  • fresh herbs like sage or oregano

Instructions

  • Preheat the oven to 460 F 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, 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.

Notes

For lowcarb: 3 grams of carbohydrates per portion

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