Cauliflower white bean puree
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 270.5
- Total Fat: 11.4 g
- Cholesterol: 0.0 mg
- Sodium: 656.2 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 10.2 g
- Protein: 11.8 g
View full nutritional breakdown of Cauliflower white bean puree calories by ingredient
Introduction
Like a lower carb, higher fiber & protein alternative to mashed potatoes. Vegan & gluten free! Like a lower carb, higher fiber & protein alternative to mashed potatoes. Vegan & gluten free!Number of Servings: 4
Ingredients
-
Cauliflower
White beans
Olive oil
Garlic
Salt
Thyme (optional)
Almond milk (optional)
Directions
Step 1: add garlic and olive oil to a small saucepan & cook over medium-low heat until garlic is a deep golden brown
Step 2: while garlic slow cooks, bring a pot of salted water to a boil & cut down cauliflower into smaller pieces. The smaller it is, the quicker it'll cook.
Step 3: boil cauliflower until tender. While it's cooking, drain & rinse the can of white beans.
Step 4: garlic & cauliflower should finish at the same time. Add cauliflower, white beans, garlic, oil and salt to a pot, food processor, or blender. If you're using a food processor or blender, be sure to leave an opening at the top for steam to escape. If you're using an immersion blender, no need for extra steps. Puree. If using thyme, add it now. If the puree is too thick, add some almond milk or reserved cooking water from blanching.
Serving Size: Makes 4-6 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DIMYDARLING.
Step 2: while garlic slow cooks, bring a pot of salted water to a boil & cut down cauliflower into smaller pieces. The smaller it is, the quicker it'll cook.
Step 3: boil cauliflower until tender. While it's cooking, drain & rinse the can of white beans.
Step 4: garlic & cauliflower should finish at the same time. Add cauliflower, white beans, garlic, oil and salt to a pot, food processor, or blender. If you're using a food processor or blender, be sure to leave an opening at the top for steam to escape. If you're using an immersion blender, no need for extra steps. Puree. If using thyme, add it now. If the puree is too thick, add some almond milk or reserved cooking water from blanching.
Serving Size: Makes 4-6 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DIMYDARLING.