Substitue for rice and mashed potatoes
1. Saute onion and garlic in a large pot with the olive oil over a low to medium heat until softened.
2. Add the fine chopped cauliflower and 1/4 cup water or vegetable stock.
3. Cover the pot completely with a tight fitting lid and turn down to heat to a low simmer.
4. Cook for 5 - 10 minutes, stirring half way through and checking to make sure there is still enough liquid to steam the cauliflower. It?s important not to overcook it to keep the fresh flavour intact.
5. Remove from the heat and place into a good high speed blender like a Vitamix. Season with a little sea salt and white pepper. Blend until smooth and creamy.
6. Serve hot and enjoy with your favourite comport food dishes.
Serving suggestions + notes:
Top with caramelised onion.
Serve with almond crusted chicken schnitzel
Make healthy sausages, peas + mash with port jus.
Serve with oven crispy skinned salmon and smashed peas.
Serve along side oven roasted organic chicken scented with thyme and lemon.
Make into a soup by just whisking though a little more vegetable stock
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (29g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 20 | ||
Calories from Fat: 8 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.2mg | 0 % | |
Potassium 43.2mg | 1 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.3g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 20
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