Cauliflower Puree with Greens

1 serving

20 minutes

Cauliflower puree with herbs is a delicate, airy, and aromatic dish that combines simplicity and sophistication. Cauliflower adds softness, cream provides a velvety texture, while kale and sorrel bring freshness and a slight tanginess. This dish pairs excellently as a side for meat and fish but can also serve as a light standalone dinner. The author's cuisine finds balance between health and flavor, with a pinch of chili pepper making it more expressive. The puree pairs well with fresh herbs, nuts, and seeds, allowing for presentation experimentation. The history of this dish begins in the search for an alternative to traditional mashed potatoes, offering a lighter and more nutritious option. Such a side is especially suitable for those who watch their diet but are not willing to sacrifice taste.

Energy value per serving

• Calories: 626.2
• Proteins: 10.8g
• Fats: 55.8g
• Carbohydrates: 23.1g

Ingredients

• Cauliflower: 250 g
• Butter: 1.5 tbsp
• Cream 33%: 3 tbsp
• Kale: 1 stem
• Pickled sorrel: 1 tbsp
• Freshly ground black pepper: to taste
• Salt: to taste
• Ground chili pepper: to taste

Cooking steps

1. Add cauliflower florets to boiling salted water. Cook over medium heat.

   Required ingredients:

   • Cauliflower: 250 g

2. After 10 minutes, remove from heat and drain the water.

3. Add butter.

   Required ingredients:

   • Butter: 1.5 tablespoon

4. Chop the kale.

5. Put it in the cabbage.

   Required ingredients:

   • Kale: 1 stem

6. Pour in the cream.

   Required ingredients:

   • Cream 33%: 3 tablespoons

7. Add sorrel.

   Required ingredients:

   • Pickled sorrel: 1 tablespoon

8. Blend until smooth consistency.

9. Add salt and pepper.

   Required ingredients:

   • Salt:  to taste
   • Freshly ground black pepper:  to taste

10. Mix well.

11. Serve, seasoned with chili pepper to taste.

    Required ingredients:

    • Ground chili pepper:  to taste