A Great Side Dish: Cauliflower Purée
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Dietrich
Recipe author
A Great Side Dish: Cauliflower Purée
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 %
2 g
Fats 40 %
4 g
Carbohydrates 40 %
4 g
52 kcal
GI:
100
/
0
/
0
- Pull the leaves off the head of cauliflower, cut out the core with a sharp knife, and break the cauliflower into small florets, using the knife to help. Add water to the bottom of a steamer, put the florets in the basket, and steam for 15 minutes, or until the stems are easily pierced with a knife. Stir the cauliflower a few times as it cooks. Transfer half of it to a blender or food processor, add about 1/4 cup (60 ml) of the water from the steamer, and blend until smooth. Add the second half of the cauliflower and a little more water (you'll need about 3/4 cup, or 180 ml, total), and blend again. Stop the blender a couple of times to scrape the purée down from the sides. With the blender running, add the butter, salt, and pepper. Season to taste.
Caloric content of the products possible in the composition of the dish
- Cauliflower - 28 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Water - 0 kcal/100g
- Sea salt - 0 kcal/100g
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