Velvety cauliflower purée
This deliciously smooth and velvety cauliflower purée is pure simplicity
Ingredients (i)
1 head cauliflower - remove main stalk and cut in large chunks - rinse before use
150 ml cooking water - from cooking of the cauliflower
salt - to your taste
Instructions
- Prepare all ingredients according to the list above and read through the recipe before starting
- Cook (i) in salted water until very tender1 head cauliflower
- Add the cooked cauliflower to a blender with a slotted spoon
- Keep the cooking water for later
- Add (i)150 ml cooking water
- Season (i)salt
- Blend for several minutes until you obtain a smooth and velvety texture
- Return it to the casserole
- Heat slowly until it simmers
- Serve
Notes
If the purée is too thick, you can add more cooking water to obtain the right texture
Nutrition Facts
Velvety cauliflower purée
Serving Size
1 serving
Amount per Serving
Calories
36
% Daily Value*
Fat
0.4
g
1
%
Saturated Fat
0.2
g
1
%
Polyunsaturated Fat
0.04
g
Monounsaturated Fat
0.1
g
Potassium
430
mg
12
%
Carbohydrates
7
g
2
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
3
g
6
%
Sodium
45
mg
2
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.1
mg
6
%
Vitamin B3
1
mg
5
%
Vitamin B5
1
mg
10
%
Vitamin B6
0.3
mg
15
%
Vitamin C
69
mg
84
%
Vitamin E
0.1
mg
1
%
Vitamin K
22
µg
21
%
Calcium
33
mg
3
%
Copper
0.1
mg
5
%
Folate
82
µg
21
%
Iron
1
mg
6
%
Manganese
0.2
mg
10
%
Magnesium
22
mg
6
%
Phosphorus
63
mg
6
%
Selenium
1
µg
1
%
Zinc
0.4
mg
3
%
Choline
64
mg
Net Carbohydrates
4
g
* Percent Daily Values are based on a 2000 calorie diet.
The information shown is an estimation only and not a substitute for professional advice.