With 23 kcalories per hundred grams, of which only 4 grams are carbohydrates, cauliflower is a wonderful ingredient that we can puree without worrying about eating too many carbohydrates. For comparison, 100 grams of potatoes have 87 kcal, of which 20 grams are carbohydrates. Thus, a lunch in which we have some turkey liver accompanied by mashed cauliflower and sauerkraut with vegetables contains very few carbohydrates, but is filling and tasty. Besides that, it’s ready in a few minutes.
Ingredients
- 350 grams of cauliflower
- 50 grams of celery (optional)
- 1 tablespoon coconut oil (measured solid)
- 1 tablespoon of nutritive yeast flakes
- Bone broth for consistency (or water if we don’t have bone broth)
- Salt to taste
Recipe Method
The quantities are indicative, everyone can adjust them according to their own preferences. I got 2 servings from these quantities.
Wash the cauliflower, break it into florets and boil it in salted water until the fork goes into it. I also put a piece of celery, but if you don’t have or don’t like celery, you can leave it out. After it has been boiled, let it cool down a bit, then put all the ingredients in the blender. If you have bone broth it is perfect, if not you can add water to adjust the consistency. Start by adding a few tablespoons of soup, then if the puree calls for more, add more until it becomes fluffy. You can use olive oil instead of coconut oil, but it seems to me that olive oil gives it too much of an olive taste, with coconut oil it has a more neutral taste, it doesn’t overpower the other ingredients.
This puree is consumed warm, but it is also not to be rejected cold. It’s fluffy, tasty and versatile, it goes with everything: steak, meatballs, fish, but also pan-fried vegetables. A wonder!
