In addition to the fact that it makes an ideal pizza outside layer and a scrumptious broiled rice, it's additionally a shockingly tasty option in contrast to conventional pureed potatoes!
Serving squashed cauliflower in lieu of potatoes is a simple method to help up your supper, and is an incredible answer for those of you who need to dodge starches. On account of the cauliflower base, this rich pounded dish can be presented with turkey and my sans grain stuffing for an appropriately consolidated Thanksgiving supper! A special reward? Steaming cauliflower is a lot quicker than bubbling potatoes. Win!
Serving pounded cauliflower in lieu of potatoes is a simple method to help up your dinner, and is an incredible answer for those of you who need to maintain a strategic distance from starches. On account of the cauliflower base, this rich crushed dish can be presented with turkey and my sans grain stuffing for an appropriately consolidated Thanksgiving supper!
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Ingredients
- Medium-sized head of cauliflower , chopped into florets (about 1 1/2 lbs.)
- 3 roasted garlic cloves
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh chives , chopped
- salt and pepper , to taste
Instructions
- Fill a large saucepan with about an inch of water, and insert a steamer basket. Bring the water to a boil, and add the cauliflower florets. Reduce the heat to a simmer and cover, allowing the cauliflower to steam for 6-8 minutes, or until fork tender.
- Drain the steamed cauliflower, and transfer to the bowl of a large food processor. Add in the seasonings, and process to your desired texture.
- If additional liquid is needed to facilitate blending, feel free to add a splash of almond milk or water, and adjust the seasonings to your taste. I ended up using about a teaspoon of fine sea salt for this particular batch, but each batch may vary, so be sure to start with less than you think you need, and add more as you go.
- Serve warm and enjoy!
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