Ingredients
- 1 large cauliflower head cut into florets
- 2 cloves garlic
- ½ cup single cream
- 2 tbs butter
- 1/4 teaspoon ground nutmeg
- salt to taste
- chopped fresh parsley for garnish
Instructions
Prep the Cauliflower:
- Start by preparing your cauliflower. Remove the leaves and cut the cauliflower head into evenly sized florets. This ensures even cooking.
Boil the Cauliflower:
- Place the cauliflower florets, garlic cloves and a pinch of salt in a pot of boiling water. Boil for 15 minutes or until the cauliflower is fork-tender.
- Drain the cauliflower and garlic in a colander and steam dry for a couple of minutes.
Blend the Cauliflower:
- Transfer the cauliflower and garlic to a food processor or blender. Add the cream, butter, nutmeg and salt. Blend until you achieve a smooth, creamy consistency. You can add a bit more cream if needed for desired consistency.
- Transfer puree to a serving bowl sprinkle some chopped fresh parsley over the top for a burst of colour and freshness.
Video
Nutrition
Calories: 176kcal | Carbohydrates: 9g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 99mg | Potassium: 467mg | Fiber: 3g | Sugar: 3g | Vitamin A: 478IU | Vitamin C: 70mg | Calcium: 57mg | Iron: 1mg