Cauliflower-Leek Puree
3.5g
Net Carbs
1.4g
Protein
8.6g
Fat
1.5g
Fiber
98
Calories
Ingredients:
- 3 cups Cauliflower
- 1/8 teaspoon Nutmeg (Ground)
- 3 tablespoons Unsalted Butter Stick
- 3 tablespoons Heavy Cream
- 1 each Leek
Directions:
- Cook diced cauliflower and sliced leeks in lightly salted (about 1 tsp) boiling water 15 minutes, until very tender. Drain; return veggies to pot and toss in pan over high heat to thoroughly remove excess moisture.
- Place half the vegetables in food processor with half the butter and cream. Process until smooth. Repeat with remaining vegetables, butter, and cream.
- Mix in nutmeg (optional); season to taste with salt and pepper.
