Cauliflower Puree
| 6 |
30 |
128 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 15 min |
15 min |
4
|
A nutritious side option!
Ingredients
|
1 medium head
|
Cauliflower
|
|
3 medium
|
Carrots
|
|
4 sprout
|
Brussels sprouts
|
|
2 tbsp
|
Olive Oil, Extra Virgin
|
|
1 clove(s)
|
Garlic
|
|
1/4 tsp
|
Sea Salt
|
Instructions
- Using a steaming pot, bring water to a boil over high heat.
- While waiting for water to boil, peel and slice carrots - add to steamer.
- Cut the cauliflower into florets. Add to steamer.
- Cut off the ends of brussel sprouts, peeling outer layer and add to steamer.
- While waiting for vegetables to cook, add olive oil, garlic clove and sea salt to blender.
- When vegetables are cooked, drain water, add all ingredients to blender
- Blend on high until you achieve a smooth and creamy consistency.
- Remove from blender and serve warm, garnish with fresh cilantro if you want!
Notes:
Nutritional Highlights
Cauliflower
is a cruciferous vegetable that is high in fiber and contains compounds that protect the stomach lining
Carrots
high in beta-carotene which converts to vitamin A in the body and is important for healthy skin and a strong immune system
Nutrition Facts
Per Portion
Calories
128
Calories from fat
67
Calories from saturated fat
11.4
Total Fat
7.5 g
Saturated Fat
1.3 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.8 g
Monounsaturated Fat
4.8 g
Cholesterol
0
Sodium
236 mg
Potassium
635 mg
Total Carbohydrate
13.8 g
Dietary Fiber
5.0 g
Sugars
5.3 g
Protein
3.9 g
Dietary servings
Per Portion
Energy sources
Meal Type(s)
