Cauliflower Puree {AIP, Gluten-Free, Dairy Free}
Servings: 4 people
Calories: 135kcal
Whipped until creamy, this cauliflower puree is practical, indulgent, and a healthy AIP side dish to fish, steak, or chicken.
Equipment
- 1 Food Processor
Ingredients
- 1 head cauliflower roughly cut into florets (about 3 pounds)
- 6 garlic cloves smashed and peeled
- 3 tablespoons olive oil lard, ghee, avocado, or palm oil as substitutes
- ½ teaspoon umeboshi plum paste (optional) this is fermented and provides a slightly funky, sour flavor that is meant to resemble the taste of cheese (use lemon instead)
- sea salt and pepper (if tolerated)
Instructions
Cook the Cauliflower
- Place the cauliflower and garlic cloves in a Dutch oven or large pot with ½ cup water (or chicken stock for more flavor), two pinches of salt, and olive oil. Cover and poach over medium-high heat until "fall apart" tender, about 15 minutes.Note: If you don't cook your cauliflower enough, your puree will be grainy.
Puree the Cooked Cauliflower
- In a food processor fitted with a metal blade, work in batches to blend the cooked cauliflower and garlic cloves until smooth.
Season and Serve
- Taste and make adjustments to your taste preferences, adding salt, fat, or lemon, as desired. If you can find umeboshi paste, I love this ingredient for it's fermented, salty flavor because it can sometimes replace parmesan.
Nutrition
Serving: 1scoop | Calories: 135kcal | Carbohydrates: 9g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 44mg | Potassium: 448mg | Fiber: 3g | Sugar: 3g | Vitamin A: 0.4IU | Vitamin C: 71mg | Calcium: 40mg | Iron: 1mg