Cauliflower Pureé – vegan

Name: Cauliflower Pureé - vegan
Prep time: 10 min
Cook time: 15 min
Yield: 4
Ingredients: two 2 heads cauliflower cored & separated cut into florets; 100 ml vegan cream; 2 tbsps olive oil salt & pepper; 1 tbsp Maille black turtle mustard with chablis white wine

Preparation Time10 mins Cooking Time15 mins Makes 4

Nutritional Information

Calories

88.14kcal (4 serving)

Total Fat

7.11g (4 serving)

Saturated Fat

1.08g (4 serving)

Trans Fat

0.0g (4 serving)

Cholesterol

0.0mg (4 serving)

Sodium

33.77mg (4 serving)

Total Carbs

5.57g (4 serving)

Dietary Fiber

2.24g (4 serving)

Sugars

2.14g (4 serving)

Protein

2.15g (4 serving)

Ingredients List

two 2 heads cauliflower cored & separated cut into florets
100 ml vegan cream
2 tbsps olive oil salt & pepper
1 tbsp Maille black turtle mustard with chablis white wine

Directions

1. In a pot of boiling salted water, cook the cauliflower florets until tender, about 10 minutes.

2. Drain and let sit for 10 minutes to allow any excess water to drain.

3. Add the cauliflower back into the pot, add the vegan cream, olive oil and purée with a stick blender until the desired smoothness has been achieved. Place the pot on medium heat stir, constantly for 2 mins, fold in the mustard with a spoon and serve.