Today I’m sharing with you one of my favorite side dishes, Cauliflower Kale Puree. I know it doesn’t sound like much, but there is a ton of flavor in this gluten free, grain free, low carb, vitamin packed side dish. It also only uses 3 ingredients, 4 if you opt to add in some parmesan cheese.
Before we get into the deliciousness of the puree I need to get something off my chest. The last week has been a little stressful for me. Last Tuesday, my grandma unexpectedly passed away. She was 92 years old, soon to be 93, and up until a week before her death had been doing great. You may have remembered me talking about her in previous posts, she is the one who used to own a pie shop here in Colorado. My grandma lived a good, long, healthy life, but it’s still sad to lose someone that I loved very much. Monday was her funeral and as a tribute to her I baked 9 pies, cherry and apple, for everyone to enjoy after the service. I couldn’t think of a better way to remember her than to make pies using her recipes and sharing them with all of her family and friends. Needless to say everyone loved the pie, how could they not, they were her wonderful recipes! With all the craziness that has unfolded over the past week, I just want to apologize for not being as present as I usually am on social media, and for the delay in my responses to your comments. I promise to be back in full force next week, with some excellent recipes! In the mean time, let me share with you this simple, yet delicious side dish.
The best part about this Cauliflower Kale Puree is that you can go back for seconds or even thirds of if and have no guilt in doing so. There is absolutely nothing unhealthy about this side dish. To make the puree is so simple. Start by boiling the chopped up head of cauliflower until you can easily stick a fork in it. You want the cauliflower very soft so that you get a nice smooth puree. While the cauliflower is cooking, heat a large skillet over medium high heat and add a little olive oil to the pan. Add in the chopped kale along with a clove of minced garlic and a 1/4 teaspoon of salt. Stir the kale every so often until it has softened and wilted. When the cauliflower has finished cooking, drain it, and then place it in a large bowl or your blender. Since I have an immersion stick I put mine in a large bowl. I then pureed the cauliflower with the immersion stick until it was nice and smooth. The last step was to add in the kale mixture, more salt, and a couple of tablespoons of parmesan cheese. I folded everything together and that’s all there was to it! The cauliflower puree has a similar texture and flavor to mashed potatoes, and is a great alternative if you are looking for something lower in carbs, or just want to change things up. The Cauliflower Kale Puree goes wonderfully with chicken, turkey or even pork chops. We enjoyed ours with grilled chicken and a salad. The next time you have a craving for mashed potatoes, grab a head of cauliflower instead, and try giving this lighter and healthier puree a try!