Cauliflower Puree (Paleo, Whole30, Low Carb)

What was your favourite side dish when you were a kid? Can you think of any? For me it was definitely dumplings (so typical for Czech Republic) and potato puree (so typical as well). Homemade meatloaf with potato puree is actually one of my favourite dishes of all the time. So simple, yet so comforting.

However as I stepped in adult life I also started to be more stressed, put a lot of pressure on my body and immune system and also ate more processed foods and snacks to cope with the stress. Which in reality meant just more stress for the body. Unfortunately at that time I was not so aware of the impact of these bad habits. So over the time (apart from another) I developed few allergies and food intolerances. Including a potato intolerance. And dairy intolerance too. So a classic potato puree was out of the game for quite some time. But that was just before I started the Paleo journey and looked for different options and healthier food choices in general. And realised that there is a simple solution – Cauliflower Puree (Paleo, Whole30, Low Carb).



I already praised cauliflower when talking about how to make the Cauliflower Rice. But I have to do it again, because cauliflower is just amazing substitute for potatoes as well. And also better for you if you are watching your sugar, as it doesn’t have as much starch and carbohydrates as potatoes do. There is also no dairy in this recipe which makes it Paleo and Whole30 friendly and more considerate to your guts.

So either if you are looking for a potato puree substitute or simply want to try something different this Cauliflower Puree (Paleo, Whole30, Low Carb) is super simple to make and delicious.

Cauliflower puree (Paleo, Whole30, Low Carb)

Cauliflower Puree (Paleo, Whole30, Low Carb)
 
Prep time
Cook time
Total time
 
If you are looking for a low carb puree substitute or simply want to try something different this Cauliflower Puree (Paleo, Whole30, Low Carb) is super simple to make and delicious.
The peckish girl:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 1 head of cauliflower
  • ⅓ can coconut cream
  • 2 tbsp ghee (optional as it makes the puree even more creamy, but can be omitted for a vegan version)
  • ½ tsp nutmeg
  • Pinch of salt and pepper
Instructions
  1. Cut the cauliflower into florettes. I don't use the stem for the puree, but I usually save the stem or even some leaves for when I'm cooking a broth or a veggie soup.
  2. Put a pot with water over high heat and bring it to boil. Add a pinch of salt into the water and lower the heat a little. Place the cauliflower in the boiling water and boil it for ca 5 minutes (or until soft).
  3. Strain the cauliflower and while still hot place it into a food processor (or back to the pot if you are using a hand blender).
  4. Add all the other ingredients and blend until smooth.
  5. Serve as a side dish instead of potato puree or mash. For example with the Loaded Meatloaf or Chicken Strips.
 

Cauliflower puree (Paleo, Whole30, Low Carb)


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