Cauliflower puree has a mild and creamy flavour and is suitable with veggie burgers, salads, halloumi, veggie sausages and much more. For those counting carbohydrates, it is a dish with very few.
| Nutritional value 1 portion: 130 kcal | |||
|---|---|---|---|
| Carbohydrates 7 g (23 E%) |
Fat 9 g (65 E%) |
Protein 4 g (12 E%) |
|
| *The percentage of fat is high and carbohydrates is low. Guidelines are: carbohydrates 45-60 E%, fat 25-40 E% and protein 10-20%. Try to compensate for this during the day. | |||
Ingredients
- 1 cauliflower head
- 2 carrots
- 100 ml / 3 1/2 oz crème fraîche, 34 % fat
- 0.5 tsp salt
- 0.5 tsp pepper
How to
- Clean 1 cauliflower head and cut into pieces. Peel 2 carrots and chop into small pieces. Boil the cauliflower and the carrots for about 10 minutes with 0.5 tsp salt until the are soft.
- Take a moment to be mindful whilst the vegetables are cooking. Sit down on a char and breathe in thinking one, breathe out thinking two, breathe in thinking three, breathe out thinking four. Continue until ten and then start again at one. Do so a couple of times.
- Drain the vegetables from water and stir in 100 ml / 3 1/2 oz crème fraîche and 0.5 tsp pepper in the pot. Mix it smooth with a hand held mixer. Serve warm with the food.
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