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Ingredients
- 1/2 lrg cauliflower head cored, and cut into 1" pcs Salt as needed
- 2 Tbsp. whipping cream
- 2 Tbsp. unsalted butter
- 2 Tbsp. freshly-grated Parmesan cheese
- 2 Tbsp. goat's cheese
Directions
- Cook the cauliflower over medium heat in a large pot of lightly salted water till completely tender, 20 to 30 min.
- Drain the cauliflower into a colander. With a bowl or possibly small plate, press on the cauliflower to remove all the water. Toss the cauliflower and continue pressing. This step is very important to the texture of the dish.
- Transfer the cauliflower to a food processor. Add in the cream and puree till completely smooth. If desired a chunkier texture, mash by hand, adding the cream after the cauliflower is mashed. Return to the pot.
- When you are ready to serve the puree, heat over low heat, stirring constantly. Add in the butter, Parmesan and goat's cheese. Stir till incorporated and season with salt if necessary. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 4 servings | |
| Calories 87 | |
| Calories from Fat 75 | 86% |
| Total Fat 8.57g | 11% |
| Saturated Fat 5.38g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 16mg | 1% |
| Potassium 131mg | 4% |
| Total Carbs 2.38g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.0g | 1% |
| Protein 1.02g | 2% |
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Reviews
April 27, 2015
This recipe is a low carb dream. Next time I am on a low carb diet , I'll try this recipe for sure.I've cooked/tasted this recipe!
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