Dinner • Vegetables • up to 30 min • Pot Sugar-free • Gluten-free • Nut-free
Ingredients: * Cauliflower – 400 g * Butter – 30 g * Cream 30% – 50 ml * Salt – 2 g * Pepper – 0.5 g
PREPARATION – POT: * Divide the cauliflower into florets. * Boil until soft. * Drain the water thoroughly. * Add the butter and cream. * Blend until smooth puree.
📊 KETO (1 serving): * Calories ~350 kcal * Fat ~30 g * Protein ~7 g
💡 TIP: * The better you evaporate the water, the creamier the puree will be.
