Try this Cauliflower Puree recipe, or contribute your own.
Suggest a better description1. If using frozen cauliflower, cook cauliflower according to package directions. Continue to cook until cauliflower is very tender. Drain. If using fresh cauliflower, steam it over boiling water until it is tender enough to puree. 2. Preheat oven to 375 F. 3. Spray a 1-quart baking dish with nonstick cooking spray. 4. Combine cauliflower and remaining ingredients in a food processor or blender. Process until mixture is pureed. Spoon into prepared baking dish. 5. Bake, uncovered, 10 minutes, or until hot. Makes 4 servings, each 58 Calories 3 g Protein 2 g Fat (34% of calories) 8 g Carbohydrate 82 mg Sodium 0 mg Cholesterol 4 g Fiber 2 vegetable servings + 1/4 fat serving + 3 additional Calories NOTES : Formatted by Ellen Pickett
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (142g) | ||
Recipe Makes: 4 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0.4mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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