Low Carb / Keto Cauliflower Puree , 6 net carbs per serving.

Make this silky smooth puree and you will never miss mashed potatoes again !

This clean and simple cauliflower purée is made by simmering and then puréeing cauliflower and aromatics in a liquid, like cream or chicken stock. It delivers a pure cauliflower flavor with a satiny texture, and it's the perfect choice when you want a flavorful purée that's still restrained enough to let the other parts of your dinner do the talking—say, a beautiful roast chicken with a crackling brown skin and savory jus.

Ingredients :

• 2 tablespoons (30g) unsalted butter

• 1 large (8-ounce; 225g) yellow onion, thinly sliced

• 4 medium cloves garlic, thinly sliced

• 1 (2-pound; 925g) head cauliflower, trimmed and cut into florets

• 2 cups (475ml) heavy cream or homemade or store-bought low-sodium chicken stock (or a combination of the two;

• 1 sprig thyme

• Kosher salt and white pepper .

a pinch of nutmeg .

Preparation

In a large saucepan, melt butter over medium-high heat. Add onion and cook, stirring often, until softened and browning lightly, about 5 minutes; Add garlic and sauté for one minute more lower heat as necessary. Add a dash of salt and white pepper at this time

Add cauliflower, cream and/or stock, nutmeg and thyme. Cover, bring to a simmer, and cook, adjusting heat to maintain simmer, until cauliflower is tender, 5 to 6 minutes. Uncover and continue to simmer, stirring occasionally, until liquid is reduced by about three-quarters, about 20 minutes. Discard thyme sprig.

Using a blender or immersion blender, blend cauliflower and liquid to form a very smooth purée. Season with salt. (You can adjust purée consistency as needed: Thicken by cooking down further while stirring often over low heat in a wide nonstick skillet, or thin by whisking in liquid, such as stock, cream, or water.) Serve warm.

Add additional butter if you like and or chopped parsley or chives.

Special Equipment

Blender or immersion blender

Notes

Cream makes the most luxurious purée, while chicken stock adds a rich depth of flavor. You can use either or combine the two to get the best of both worlds. Substitute or add black pepper if you want and feel free to stir in some fresh butter in the final product , serve warm .

Enjoy !

Nutrition Facts Servings 8.0 Amount Per Serving calories 152 % Daily Value * Total Fat 12 g 19 % Saturated Fat 8 g 38 % Monounsaturated Fat 3 g Polyunsaturated Fat 1 g Trans Fat 0 g Cholesterol 37 mg 12 % Sodium 40 mg 2 % Potassium 377 mg 11 % Total Carbohydrate 9 g 3 % Dietary Fiber 3 g 12 % Sugars 4 g Protein 3 g 7 % Vitamin A 17 % Vitamin C 83 % Calcium 7 % Iron 3 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.