Baked Cauliflower Puree

Baked Cauliflower Puree
Summary

To make this Baked Cauliflower Puree, use a hand blender. This must-have kitchen gadget is a great way to save time and dishes. Puree the food right in the pan it was cooked in, and clean up is a breeze.

  • Prep time
    15 min
  • Servings
    6 Servings
  • Serving size
    1 cup
Dinner Foodie Holidays & Entertaining Sides Lower Carb Veggie Rich Kid Friendly
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 70

  • Total Fat 4.5g
    • Saturated Fat 1.5g
  • Cholesterol less than 5mg
  • Sodium 150mg
  • Total Carbohydrate 5g
    • Dietary Fiber 2g
  • Protein 4g
Dinner Foodie Holidays & Entertaining Sides Lower Carb Veggie Rich Kid Friendly
Ingredients

Ingredients

  • Nonstick cooking spray
    1
  • head cauliflower (cut into florets)
    2
  • chicken broth (fat-free, reduced-sodium)
    3/4 cups
  • Smart Balance
    2 tbsp
  • salt (optional)
    1/2 tsp
  • black pepper
    1/2 tsp
  • fresh parsley (chopped, divided)
    1/4 cups
  • Parmesan cheese (freshly grated)
    3 1/2 tbsp
Directions

Directions

  1. Preheat oven to 350 degrees. Coat an 8x8-inch baking dish with cooking spray.

  2. Place cauliflower florets, chicken broth, Smart Balance, salt and pepper into a large soup pot over high heat until liquid starts to boil. Reduce to a simmer, cover and steam for 10-12 minutes or until cauliflower is completely tender when poked with a fork.

  3. Using an immersion blender or food processor, blend the cauliflower mixture until smooth. Fold in two Tbsp. chopped parsley.

  4. In a small bowl, combine the remaining two Tbsp. parsley with the grated cheese.

  5. Pour the pureed cauliflower into the prepared baking dish. Sprinkle the top with cheese and parsley mixture and bake for 5-7 minutes or until cheese is melted and starting to brown around the edges.

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