Creamy Cauliflower Puree

Creamy Cauliflower Puree

Like the rest of the planet, I love mashed potatoes but I’m not a huge fan of what they do to my thighs. Or my mood for that matter.  You know the drill; too many carbohydrates and fat (like in mashed potatoes) cause a spike in energy followed by a huge crash and then a craving for more carbs.  This dish is honestly just as rich and satisfying as mashed potatoes without all of the excess carbohydrates and fat. It actually has even more flavor than traditional mashed potatoes (and many mashed cauliflower recipes) because I added earthy thyme, just a touch of lemon (it adds depth without tasting lemony), salty Parmesan cheese (optional) and white pepper.   I’m a huge fan of cauliflower too because it’s loaded in vitamins, antioxidants, fiber and anti-inflammatory properties. A food processor will help you to achieve a perfectly creamy puree. Serve this high quality vegetable with a protein like roasted chicken or even filet mignon for a balanced meal.  And let me know in the comments if after trying this recipe, you’re now a mashed cauliflower fan too.  Listen, I’ll never completely give up my mashed potatoes, but these make me want them just a little less.  Enjoy!

Creamy Cauliflower Puree

makes about 4 servings
  • 1 head cauliflower
  • 2 sprigs fresh thyme
  • 1/4 heaping cup high quality Parmesan cheese (optional)
  • squeeze of fresh lemon juice
  • about 1 tablespoon extra virgin olive oil
  • sea salt to taste
  • white pepper to taste
  1. Steam cauliflower until very soft.  Drain well.
  2. Pulse cauliflower in a food processor until it breaks down into tiny pieces.
  3. Add fresh thyme, parmesan cheese (optional), lemon juice and extra virgin olive oil and puree until smooth and creamy.
  4. Season to taste with salt and white pepper.

This side dish is made of carbs and fat and should be served with a protein for a balanced meal.

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