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This creamy Protein Loaded Cauliflower Puree is often touted as a low carb alternative to mashed potato, but it’s actually a delicious side dish in its own right, and I can’t stop eating it!
Protein Cauliflower Puree can be served with everything from your favorite roast chicken, salmon, pork tenderloin or just by itself-it’s that good. The secret to making cauliflower taste like mashed potato is the flavorings. You can’t just boil up a big pot of cauliflower and blend it!
I like my cauliflower purée with maximum flavor, so I use 1/2 broth, 1/2 water to boil the cauliflower florets. You’ll want to make sure it’s the most flavorful broth possible. If you’re vegan or vegetarian, look for a brand with savory depth and flavor or make your own with lots of herbs; omnivores should consider a quality chicken bone broth or stock.
Plain Greek yogurt, cottage cheese and a little parmesan, give it the protein punch. The small amount of Grass-fed butter offers more nutrients like omega-3s, vitamin K2, and CLA (Conjugated Linoleic Acid) than regular butter, not to mention a more complex, richer flavor.
To make the cauliflower ultra-creamy, I suggest using a food processor to make it easy. It beats manual mashing by a landslide, and it can even fit a double batch. An immersion blender will work too, but may take longer.
Keeps for 3 to 5 days in the fridge, and it also freezes fine. Thaw then reheat in the microwave – or even gently on the stove.
Tip: Adding chopped chives or scallion to the puree, elevates the dish.
Reviews:
COOK TIME 20 minutes
Course Side
Cuisine American, low carb
Serving 6 people
Ingredients:
| 1. | 1 large head of cauliflower about 2lbs-cut florets off |
| 2. | 3 large garlic cloves, peeled, whole |
| 3. | 1 quart of broth/ 1 quart of water |
| 4. | 2 tablespoons (30g) unsalted Grass-fed butter |
| 5. | 1/4 (25g) shredded parmesan cheese |
| 6. | 2 tablespoons cream cheese (Tillamook) |
| 7. | 1/4 cup plain non-fat Greek Yogurt |
| 8. | 2 tablespoons of chopped chives or scallions |
| 9. | salt & pepper to taste |
Directions:
Step 1.
Cut the florets from cauliflower head. Cut larger florets in half or quarter so they’re all about the same size.
.
Step 2.
Add cauliflower and garlic into a large pot of boiling water/broth mix and cook for 10 minutes until very soft.
Step 3.
Drain well, then transfer to food processor.
Step 4.
Add remaining ingredients: yogurt, cream cheese, parmesan, butter, and puree until smooth. (Use handheld blender stick if you don’t have food processor)
Add salt and pepper to taste.
Step 5.
Transfer puree to serving dish and stir in chopped chives. Sprinkle with paprika if desired. Bon Appetit!
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