This is such a great alternative to mashed potatoes! It’s super creamy with coconut butter, but you can also sub ghee or butter if you prefer. And it was so fun to make this chlorella oil… now I’m drizzling it on top of roasted veggies, my favorite soup and this creamy cauliflower puree. Add Protein Option: Add a scoop of collagen to this while blending for extra protein without changing the flavor!
Ingredients for puree
2 large heads cauliflower, chopped in big pieces
1½ teaspoon salt
½ teaspoon black pepper
juice from 1 lemon
4 tablespoons coconut butter
optional: 1 scoop collagen
Ingredients for oil
1/4 cup extra virgin oil
2 teaspoons sun chlorella
a pinch of salt
- Steam the cauliflower by boiling for 15 minutes, covered, then remove from heat and strain.
- In a high speed blender, blend everything together until nice and creamy, adjusting the salt to taste.
- Whisk the oil ingredients together in a bowl or shake to mix in a jar or squeeze bottle.
- Drizzle the chlorella oil over the puree before serving. You can also top with a handful of seeds or serve with my bison dish!