• Bethany Klug

Cauliflower Puree with Rosemary and Orange


This can be used as a side dish, as you would mashed potatoes. Serves 8 Ingredients: 1 large organic cauliflower (about 3 lbs) 1/4 pound organic kale (about 6 leaves), stems removed and leaves torn 1 large onion, coursely sliced 6 cloves garlic, minced 1 1/2 tightly packed fresh rosemary leaves (or to taste) Finely grated zest of 1/2 a large organic orange (or more to taste) Freshly ground black pepper 1/2 tsp. sea salt 1/4 cup olive oil 1 Tbsp. unsalted butter (from grass fed) or ghee Cut cauliflower into florets Place 3" water in large pot with a steamer. Bring water to boil and add cauliflower, then kale, onion, garlic, rosemary and orange zest. Sprinkle with pepper. Steam about 10-12 minutes or until cauliflower is tender. drain and let stand for a few minutes. Place everything in a food processor with 1/4 tsp salt, oil and butter. Puree then taste for add'l seasonings. (Can add up to 1/4 tsp more salt), more rosemary, orange zest or pepper.


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