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Keto Cauliflower Puree

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Ingredients

Adjust Servings:
1 Head Cauliflower
1 Tbsp Butter
2 Tbsp Heavy Cream
50 grams Parmigiano Reggiano
2 tsp Garlic Powder
To taste Sea Salt
To taste Black Pepper

Nutritional information

1
Serving
140
Calories
7
Protein
10
Fat
6
Carbs

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Keto Cauliflower Puree

Features:
  • Keto Friendly
  • Serves 4
  • Medium

Ingredients

Directions

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Our keto-friendly cauliflower puree recipe is a perfect side dish for any dinner or sit-down lunch.  With just a hint of Rosemary, this dish also works perfectly as a low-carb option for Thanksgiving, Christmas, or other Fall holiday meals as a delicious side dish.  This simple low calorie recipe can be made in minutes and stores well.  Goes excellent with broccoli, asparagus, or other low-carb vegetables.

The best thing about this recipe is that it’s easy to make, which means it’s very low risk and easy to experiment with.  The puree’d cauliflower acts as a vehicle for just about any flavor that you’d like.  Try a version of this recipe with a pinch of nutmeg, and then try this keto-friendly cauliflower puree recipe with a pinch of cayenne, onion, or anything else you’d like to match whatever flavor your looking for.  If you try a version of this recipe that blows your mind, tell us about it in the comments and we will add your notes with full credit officially to the recipe!

Bulking Tips

If you’re bulking and doing keto because you’re some kind of crazy person, then you can add calories by swapping heavy cream for creme fraiche.

Cutting Tips

This recipe is already pretty lean, so cutting calories anywhere would be tough without making huge sacrifices to flavor.  Perhaps you could use some kind of butter substitute, but why?  If you are using this as a low-carb Holiday option, then it’s already healthy and delicious as-is!  Enjoy it.

Steps

1
Done

Boil water

Bring a large pot of water to a boil.

2
Done

Prep & Boil Cauliflower

Clean and cut the cauliflower into florets. Place the florets into the boiling water with a bit of salt. About 15 min.

3
Done

Dry Cauliflower

When the cauliflower is tender, drain the water from the pot. Try to let the cauliflower as dry as possible, otherwise the purée will be more watery.

4
Done

Mix it all up

Now, mix the cauliflower with the butter, garlic powder, heavy cream (Can use Crème fraÎche instead) and the parmesan cheese. You can use a blender, a food processor or a potato masher.

5
Done

Mix until happySer

Keep mixing until you get the desired consistency. Add a bit of fresh thyme to the mixture. Taste and adjust the seasoning with salt and ground pepper.

6
Done

Serve

Serve it hot in a bowl and top it with fresh time and black pepper. You can add a bit of butter on top and let it melt on the puree.

Chef Chuck

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