Cauliflower puree is a delicious and low-calorie fit addition to meals. How to make cauliflower puree? Discover a simple recipe for vegan cauliflower puree!
Cauliflower purée is an extremely tasty and low-calorie addition to a meal, which goes well with most flavors.
Cauliflower puree is a dietary and less caloric alternative to the beloved dense mash made from mashed potatoes. It’s an ideal choice if you’re looking to reduce the calorie content of your meal. Cauliflower puree can be eaten on its own or as an addition to meat, soup, or vegetables. Cauliflower is a vegetable with amazing properties and nutritional values. It provides plenty of fiber, vitamins: A, C, K, and folic acid, and minerals including potassium, sodium, calcium, phosphorus and magnesium. Additionally, it has strong bacteriostatic properties, making it especially recommended for people struggling with ulcers and other digestive system disorders. How to make cauliflower puree? Discover a simple recipe for cauliflower puree!
Preparation time: 25 min
Calories: 134
Protein: 4 g
Carbohydrates: 12 g
Fats: 10 g
Ingredients for cauliflower puree:
- Cauliflower 1/2 medium piece (200 g)
- Olive oil 1 tablespoon (10 g)
- Garlic 1 clove (5 g)
- Salt
- Pepper
Preparation of cauliflower puree:
Step 1: Wash the cauliflower, clean it, and divide it into smaller florets (the smaller the florets, the easier it is to find any browning or spoilage that needs to be cut off and discarded). Pour some water into a pan or pot, add a pinch of salt (about 1/3-1/2 teaspoon) and put in the cauliflower florets. Bring to a boil and then lower the heat. From the moment of boiling, cook for about 12-15 minutes, depending on the size of the florets. Stir and turn the florets occasionally. Towards the end, check the softness of the cauliflower with a knife or fork. After cooking, drain the cauliflower in a colander or remove it with tongs/a slotted spoon.
Step 2: Let the drained cauliflower stand for a while to evaporate. Add olive oil and peeled and chopped garlic to the cauliflower pieces. Season to taste with salt and pepper. Blend into a smooth mass.
Step 3: Serve on a plate.
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