Sides
Cauliflower Purée
Makes 6 cups
Cauliflower Purée
Makes 6 cups
A great alternative to traditional mashed potatoes!
Nutritional analysis per serving (½ cup): Calories 142 (56% from fat)
carb. 13g
pro. 3gfat 10g
sat. fat 1g
chol. 0mg
sod. 394mg calc. 27mg
fiber 3g
carb. 13g
pro. 3gfat 10g
sat. fat 1g
chol. 0mg
sod. 394mg calc. 27mg
fiber 3g
Ingredients
- 1large head cauliflower, cored, about 3¼ pounds
- 1pound Yukon gold potatoes, peeled and cut into 1-inch pieces
- ¼cup extra virgin olive oil
- 2teaspoons kosher salt
- ½teaspoon freshly ground black pepper
Preparation
- Cut cauliflower into large chunks and put into a large stockpot with the potatoes. Cover with cold water and place over high heat until water comes to a boil. Reduce heat to maintain a healthy simmer and cook until vegetables are tender, about 25 minutes.
- Once tender, drain all water from the vegetables and place into the Cuisinart® mixing bowl. Attach the chef’s whisk and mix on Speed 5 until vegetables are smooth. Scrape the entire bowl as necessary during the process. Increase the speed between 8 and 10 to completely smooth out the cauliflower.
- Once smooth, decrease speed to 2 to add the olive oil, salt and pepper, and then slowlyincrease to Speeds 10 to 12 until light and fluffy. Scrape the bowl once to make sure all ingredients are evenly incorporated. Taste and adjust seasonings as desired.
