Cauliflower keto puree

Light and airy. Creamy. Creamy. Incredibly delicate and delicious, cauliflower puree goes just as well with any dish as mashed potatoes.

Ingredients

• 450 g Cauliflower
• 75 g Parmesan cheese
• 110 g Butter
• Lemon
• Olive oil

Directions

1. Cut the cauliflower into florets.
2. Boil the cauliflower in plenty of lightly salted water for a couple of minutes. This is enough for the inflorescences to become tender, but retain their texture. Drain the water.
3. Add cauliflower and all other ingredients to a food processor and blend to the desired consistency. You can also use a hand blender.
4. Season with salt and pepper to taste. Add more olive oil or butter, if desired.