Garlic & Parmesan Cauliflower Puree
Smooth and creamy mashed cauliflower... so yummy, you'll forget you're saving tons of carbs by swapping out potatoes!
- 2 12 oz bags frozen cauliflower
- 3 chicken bullion cubes + 3 cups of water (or 3 cups of chicken stock)
- 7 g butter (1/2 tablespoon)
- 1 tsp minced garlic
- 30 g light sour cream (2 tablespoons)
- 10 g grated Parmesan cheese (4 teaspoons)
- salt, to taste
In a pot place the frozen cauliflower and the chicken broth cubes and water. Bring to a boil and continue to boil until the cauliflower is fork tender.
Drain the cauliflower, but save the cooking liquid!
In a blender or food processor combine the cooked cauliflower, 1/2 cup of the cooking liquid, and 1 tsp of garlic. Blend until smooth and creamy. You may need to add additional cooking liquid to get it to be completely pureed. Add a tablespoon or two at a time until desired consistency is reached.
Once everything is completely smooth, place it back into the cooking pot and turn it on medium/low heat. Stir in butter, sour cream, and Parmesan cheese. Taste, and add salt, as desired.
Macros for 1/4 are rounded to 3F/8C/4P. To find the weight in grams for this recipe, weigh all of the cooked ingredients (minus the weight of the pan or dish) and then divide by 4. Mine was around 150 grams, but it might vary depending on how much liquid you add in to the puree.
You can find this recipe on MyFitnessPal by searching "How We Macro Garlic and Parmesan Cauliflower Puree."