A roasted cauliflower purée with no butter or cream: brought together with almond butter and olive oil, and brightened with a splash of lemon.
Oven-browned florets take on a nutty flavor, almond butter adds body, and olive oil brings a rounded fruitiness, all lifted by a splash of lemon and a hint of chili. The purée stays smooth and soft on the spoon, without butter or cream. For two people, allow 35 minutes, including 30 minutes of roasting, with around 3 g of net carbs per serving. This recipe is part of my collection of keto dishes.
What is cauliflower purée?
A purée is a smooth preparation made from cooked food that has been finely mashed or blended. Here, the cauliflower is neither boiled nor steamed: its florets roast in a very hot oven until they lose some of their moisture and brown around the edges, concentrating their flavor. Once cooled, it is blended with almond butter, extra virgin olive oil, and lemon juice.
Almond butter replaces butter or cream: it binds the mixture, rounds out the flavor, and adds a lightly toasted almond note. The aim is an even, creamy texture, ranging from cream to beige in color depending on the roasting and the almond butter used.
The origins of this version
Cauliflower purée belongs to the family of everyday vegetable purées. It brings a gentle contrast to a roast, soaks up cooking juices, or accompanies a winter dish. The most common version starts with boiled or steamed cauliflower, then adds butter or cream.
This variation changes the balance of the dish. The oven brings browned, almost toasted notes, while almond butter and olive oil add a velvety texture without dairy. With no potato, it fits into a low-carb meal, depending on what you serve alongside it.
The main ingredients
For two people, allow 250 to 300 g of cauliflower, the base of the purée. Separate it into similarly sized florets: pieces that are too small burn quickly, while larger ones take longer to become tender. Spread out well on the baking sheet, it roasts better and develops a flavorful surface.
One tablespoon of almond butter adds body; choose one with no added sugar, and do not confuse it with sweetened almond paste. The three tablespoons of extra virgin olive oil, added during blending, help emulsify the mixture and leave a fruity note. For roasting, coat the florets with one tablespoon of avocado oil, mild olive oil, or high-oleic sunflower oil, separate from the extra virgin olive oil used for blending.
One tablespoon of lemon juice balances the richness of the oil and almond butter. Chili flakes, around one teaspoon, add adjustable heat, with the intensity depending on the chili. Salt and black pepper fine-tune the seasoning, and two tablespoons of dry-toasted flaked almonds add a crunchy finish. Watch them closely, as they brown quickly.
Technique and serving tips
Allow 30 minutes of roasting at 240 °C, with the florets spread out without crowding and turned halfway through cooking. When they come out of the oven, the edges should be golden to brown, without large blackened patches, and a knife should slide easily into the thicker parts. Leave to cool, then blend with the almond butter, extra virgin olive oil, and lemon juice; a small food processor works well, pausing to scrape down the sides until the purée is smooth.
Serve this purée with roast poultry, roast meat, osso buco, or caramel chicken. The lemon balances rich sauces, and the almond butter pairs well with braised mushrooms and pan juices. Store it in the refrigerator in a sealed container, keeping the toasted almonds separate; reheat gently in a saucepan, stirring. A little thickening when chilled is normal.
For another way to cook this vegetable, try my air fryer cauliflower.
For more low-carb ideas, browse all my keto recipes.
Roasted Cauliflower and Almond Mash (Keto)
Ingredients
- 250 to 300 g cauliflower
- 1 tablespoon almond butter
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon chili flakes
- a pinch black pepper to taste
- a pinch salt Celtic sea salt or Himalayan pink salt
- 1 tablespoon avocado oil, mild olive oil or high-oleic sunflower oil for roasting
Optional
- 2 tablespoons flaked almonds toasted
Instructions
- Preheat the oven to 240 degrees.
- Separate the cauliflower into florets. Toss in a mixing bowl with the seasonings and mild olive oil. Spread on the baking sheet and roast for 30 minutes. Turn halfway through cooking if desired. Leave to cool.250 to 300 g cauliflower, 1 teaspoon chili flakes, a pinch black pepper, a pinch salt, 1 tablespoon avocado oil, mild olive oil or high-oleic sunflower oil
- Blend the cauliflower with the almond butter, olive oil and lemon juice until smooth and creamy.1 tablespoon almond butter, 3 tablespoons extra virgin olive oil, 1 tablespoon lemon juice
- If desired, garnish with a few toasted flaked almonds and a little extra olive oil. Toast the flaked almonds in a hot, dry frying pan, keeping a close eye on them (they can toast quickly).2 tablespoons flaked almonds
