Cauliflower purée is creamy and comforting and just happens to taste remarkably like mashed potatoes. It’s also low in carbs (5g carbs per 100g) in comparison to potatoes (17g per 100g). Try it served with a warming casserole, sausages, lamb shank and enjoy.
- 1 head cauliflower, cut into 1/2-inch pieces
- 1 cup chicken broth
- 1 teaspoon salt, plus more to taste
- 3 tablespoons butter, cut into chunks
- 1 teaspoon chopped fresh thyme
- Freshly ground black pepper, to taste
Method:
In a large pot, bring the chicken broth and salt to a boil. Add the cauliflower; bring back to a boil. Cover, reduce the heat to low and steam for 20 minutes, or until cauliflower is very tender.
Use a slotted spoon to transfer the cauliflower to a food processor. Add 3 tablespoons of chicken broth from the pot, along with the butter. Process until smooth.
Taste and adjust seasoning with salt and freshly ground pepper.
Add thyme and blend until just combined.