Roasted Cauliflower and Almond Mash (Keto)
This creamy roasted cauliflower purée is enhanced with almond butter, lemon, and chili.
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Servings: 2 servings
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
Procédé
- 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
Notes
Equipment: oven set to 240 degrees, baking sheet, PFAS-free baking parchment, (small) food processor.
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