This is a great low carb substitute side for potatoes! Very tasty and healthy.
From Chef Matt Chatfield, Kansas City
Executive Chef's Private Table - Ultimate Wine Dinner
9/14/2012
Simmer cauliflower, garlic, broth, and salt in a small saucepan, covered, until cauliflower is very tender, about 10 minutes.
Puree mixture with cream and butter in a processor until smooth (use caution when blending hot liquids), or mash with a potato masher or a fork.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (77g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 41 | ||
Calories from Fat: 23 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 7.8mg | 2 % | |
Sodium 392.7mg | 14 % | |
Potassium 202.6mg | 5 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 2.2g | ||
Protein 1.9g | 3 % | |
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: 41
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