Paleo cauliflower puree
Get away from starchy and high sugar potatoes with this light, velvety and absolutely delicious cauliflower puree.
Servings: 4 servings
Calories: 159kcal
Ingredients
- 1 Head Cauliflower cut into florets and stem discarded
- ¼ Cup Roasted Garlic (about six roasted garlic cloves)
- 1 Shallot diced
- 4 tablespoon grass fed or organic butter
- ½ teaspoon Balsamic Vinegar
- Kosher Salt & Fresh Cracked Pepper to taste
Instructions
- Steam the cauliflower for 12-15 minutes or until fork tender. Steaming too long will lead to a mushy puree.
- While the cauliflower is steaming, add 2 tablespoon butter to a sautee pan over medium-high heat.
- Add the diced shallots and cook, stirring occasionally, for 4-5 minutes or until golden.
- Add the cooked shallots and roasted garlic to your food processor along with the balsamic vinegar and remaining butter.
- When the cauliflower is tender, add to the food processor.
- Continue to process the cauliflower by opening the lid, pushing down with a rubber spatula, until all the cauliflower is pureed.
- Taste and adjust the seasonings.
- Enjoy!
Nutrition
Calories: 159kcal