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If there's one side dish I love, it's purée! This cauliflower purée is surprisingly wonderful. It's keto-friendly and lighter than traditional mashed potatoes, making it a great option for those following a low-carb diet. The combination of truffle oil and vegan butter gives it a rich, luxurious flavor that is sure to impress.
Cauliflower, Vegan Butter
Gluten, Dairy, Eggs, Soy, Nuts
20 minutes
10 minutes
10 minutes
1 cauliflower
1 tablespoon olive oil
1 tablespoon truffle oil
2 tablespoons vegan butter, melted
1 garlic clove
1 cup vegetable broth
Salt and pepper to taste
Fresh herbs to garnish
Prepare the Cauliflower: Remove the leaves and stem from the cauliflower. Cut it into florets.
Cook the Cauliflower: In a large pot, bring the vegetable broth to a boil. Add the cauliflower florets and garlic clove. Cook until the cauliflower is tender, about 10 minutes.
Blend the Cauliflower: Drain the cauliflower and garlic, reserving a bit of the cooking liquid. Transfer the cauliflower and garlic to a blender or food processor. Add the olive oil, truffle oil, and melted vegan butter. Blend until smooth, adding a little of the reserved cooking liquid if needed to reach the desired consistency.
Season: Season with salt and pepper to taste.
Serve: Transfer the cauliflower purée to a serving dish. Garnish with fresh herbs and a drizzle of truffle oil if desired.
Tip: For a creamier texture, add a splash of plant-based milk.
Variation: You can add a bit of nutritional yeast for a cheesy flavor.
Calories: 120, Protein: 2g, Carbohydrates: 8g, Fat: 10g
Enjoy your Cauliflower Purée as a delicious and healthy side dish. It pairs well with grilled vegetables, roasted meats, or any main dish of your choice. This versatile purée is perfect for any meal.
