Cauliflower Puree

Cauliflower Puree

Health Rating
Prep Cook Ready in Servings
15 min 15 min 30 min 5
Scheduled for:
Dinner on Monday
Lunch on Tuesday
Dinner on Thursday
Lunch on Friday
Dinner on Sunday

Ingredients for 5

Show Original

1 1/4 medium head Cauliflower
2 1/2 tbsp Olive oil (Extra Virgin Olive Oil)
3 3/4 medium Carrots
5 sprout Brussels sprouts
1 1/4 clove(s) Garlic
1/3 tsp Sea salt


1. Using a steaming pot, bring water to a boil over high heat.
2. While waiting for water to boil, peel and slice carrots - add to steamer.
3. Cut the cauliflower into florets.  Add to steamer.
4. Cut off the ends of brussel sprouts, peeling outer layer and add to steamer.
5. While waiting for vegetables to cook, add olive oil, garlic clove and sea salt to blender.
6. When vegetables are cooked, drain water, add all ingredients to blender
7.  Blend on high until you achieve a smooth and creamy consistency.

Nutrition Facts

Per Portion

Calories 136
Calories from fat 67
Calories from saturated fat 9.6
Total Fat 7.4 g
Saturated Fat 1.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 5.0 g
Cholesterol 0
Sodium 228 mg
Potassium 653 mg
Total Carbohydrate 13.5 g
Dietary Fiber 4.4 g
Sugars 5.3 g
Protein 3.9 g

Dietary servings

Per Portion

Vegetables 3.6

Energy sources



1 head of organic cauliflower
3 carrots
1 small handful brussel sprouts
1 clove garlic
3 tbsp olive oil
1/4 tsp sea salt

1.  Using a steaming pot, bring water to a boil over high heat.
2. Peel carrots, cut into slices, add to steamer 
3.  Cut cauliflower into flourets, add to steamer 
4.  Peel outer layer of brussel sprouts, cut in half and add to steamer
5.  While veggies are cooking, add olive oil and sea salt to blender.
6.  Once veggies are cooked, drain remaining water.  Add veggies to blender
7.  Add garlic clove to blender.  
8.  Blend until cauliflower is smooth.