Cauliflower White Bean Puree
Cauliflower White Bean Puree is the perfect stand-in for decadent mashed potatoes! Cream cheese makes it creamy while white beans add that touch of thickening and body you crave in a mashed potato substitute while keeping it low-carb!
Servings: 6
Equipment
Ingredients
- 2 medium heads cauliflower cut into large florets
- 1/2 medium onion chopped
- 6 cloves garlic chopped
- 1 can (14.5-ounce) chicken broth or vegetable broth
- 1 can (15-ounce) cannellini beans drained and rinsed
- 4 ounces cream cheese (1/2 package)
- 2 tablespoons butter
- Salt and white pepper to taste
Instructions
- Combine cauliflower, onions, garlic, chicken broth and cannellini beans in a Dutch oven or small soup pot.
- Bring to a boil, reduce heat to low, cover slightly and cook 10-15 minutes or until cauliflower begins to soften.
- Uncover and break up the cauliflower as much as you can with a wooden spoon or other utensil.
- Continue simmering uncovered over low heat until much of the liquid has evaporated, being careful the liquid doesn't completely boil out and the cauliflower beings to burn.
- Add cream cheese and butter.
- Puree with an immersion blender until smooth.
- Serve immediately.
Notes
TIP:
- Simmer covered part of the way and uncovered the other so that much of the liquid evaporates and concentrates for flavor.
- Can be made 1-2 days ahead. Reheat in the microwave.
Nutrition
Serving: 1 | Calories: 176kcal | Carbohydrates: 3g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 68mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 263IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg