Roasted Cauliflower Puree Recipe
This Roasted Cauliflower Puree is rich and creamy and purely conforming. And for all of use watching our weight, it is keto friendly.
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Servings:
Calories: 288kcal
Equipment
- Sheet pan
- Blender
Ingredients
- 1 medium head cauliflower cut into floretts
- 3 tbsp olive oil
- Kosher salt and fresh ground pepper
- 3 tbsp unsalted butter
- 3 tbsp heavy cream
Instructions
- Preheat oven to 450 degrees.
- Place cauliflower florets on a large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss well to coat.
- Roast 20 minutes or until the cauliflower is tender.
- While the cauliflower is roasted, heat heavy cream and melt butter in it.
- Transfer cauliflower to a blender (or food processor). Add the heavy cream and butter mixture 1 tablespoon at a time blending until desired consistency that suits your preference. Since cauliflower heads range in size, you might not need to use all of the heavy cream and butter mixture.
Notes
*Please note that the amount of calories and nutritional value per serving is provided as a guide only, as ingredients and cooking methods can vary greatly. Percent Daily Values based on a 2,000 calorie diet.
Nutrition
Calories: 288kcal | Carbohydrates: 6.46g | Protein: 11.01g | Fat: 25.18g | Saturated Fat: 12.69g | Polyunsaturated Fat: 1.37g | Monounsaturated Fat: 9.46g | Trans Fat: 0.25g | Cholesterol: 53.44mg | Sodium: 3.15mg | Potassium: 265.83mg | Fiber: 1.72g | Sugar: 3.15g | Vitamin A: 195.75mg | Vitamin C: 37.53mg | Calcium: 185.96mg | Iron: 1.21mg
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