Paleo cauliflower puree
Get away from starchy and high sugar potatoes with this light, velvety and absolutely delicious cauliflower puree.
Side Dish, Side Dishes
cut into florets and stem discarded
(about six roasted garlic cloves)
grass fed or organic butter
Kosher Salt & Fresh Cracked Pepper to taste
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 TBSP 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
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.