Like millions of people in this world, I have struggled with my weight my entire life. I’ve always been the “big guy” for as long as I can remember. It still feel like I gain a pound every time I think of something delicious – lol. So taking an extra step to keep my weight in control is a must. Cooking was the first step. Having full control over what goes into my system helped me understand and intrigued me to learn more about where my food was coming from. Making small changes, like replacing mashed potatoes with cauliflower puree, can help you reach your goal. Whether it’s maintaining a certain weight or just building better habits; it makes a difference. It truly is all about balance and moderation. You can have a cookie… just not a dozen!
beautiful and creamy cauliflower puree.
Some will look at cauliflower and think it’s boring, but trust me, it is far from that. Especially this recipe! I love cauliflower! As if that’s not apparent. Lol. It’s a very useful ingredient in the kitchen, and can replace some traditional side dishes that may be high in carbs and calories. You can enjoy it roasted, as a delicious soup and even as a replacement for cream in some recipes. Today, I’m sharing with you my favorite way to serve cauliflower; as a puree! It’s so simple to make and ideal for those of us watching our carb intake, like myself ;). I love pairing this puree with another recipe of mine; The Classic Meatball! The added protein completes this side dish, it’s like a perfect marriage :).
Cauliflower Puree
Ingredients
- 1 whole cauliflower chopped into even pieces
- 1 medium onion chopped
- 2 tbsp olive oil
- 4 cloves of garlic
- 1 cup water
- 2 tbsp asiago cheese
- 2 tbsp pecorino romano cheese
- 2 tbsp butter optional
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- Salt and white pepper to taste
Instructions
- Heat olive oil in a large pot, over medium-high heat.
- Add chopped cauliflower, garlic and onion and cook for 10 mins, constantly stirring. You want to get a little color on your veggies to help deepen the flavors.
- Add 1 cup of water and boil for 5 mins at medium-high heat. Keep in mind the thickness of your puree will depend on how much liquid you add.
- Lower the heat to medium-low, and using a hand blender begin to blend the ingredients in the pot until smooth. (If you don’t have a hand blender, a regular blender works just fine! Once the mixture is smooth, return the puree to the pot over medium-low heat).
- Note: Add additional water during the blending process to thin out your puree, if needed.
- Once your mixture is smooth and lump free, add in the asiago cheese, pecorino romano cheese, ½ tbsp garlic powder, ½ tbsp onion powder, and 2 tbsp of butter (optional). Season with salt and white pepper to taste.
- Mix thoroughly, and cook for 10 mins over low heat. Make sure to stir occasionally to prevent it from burning.
- Serve and enjoy!
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