Pesto Mashed Cauliflower
My Pesto Mashed Cauliflower recipe was inspired by one of my favorite restaurants on the eastside, Blu Sardinia, but with my own healthy twist. My own version of their recipe is vegetarian friendly, nut free, low carb, and low in fat. This delightfully tasty recipe is perfect for the busy weeknights dinner as it’s quick and easy to make! This healthy pesto mashed “potatoes” recipe has only 22 net carbs, is high in Vitamin A + C, and packed with Calcium. This lactose free creative twist on the classic mashed potatoes is the perfect blend of pesto and comfort food combined, yet refreshingly light — perfect for spring time dinners! – Kara, The Accidental Chef
Serves 6
Ingredients:
- 2 Russet Potatoes, skinned and quartered
- 1 large head of Cauliflower, chopped into bite size florets
- 4 ounces of fresh Basil
- 3 tsp of Garlic powder
- 4 tbsp. of Olive Oil
- 2 tbsp of Lemon juice
- 1/4 cup of grated Gruyere Cheese ( I used Le Gruyere Emmi – Lactose Free)
- 1/2 cup of cooked green peas
- 1 cup of Macadamia Nut Milk (I use Milkadamia Original Milk)
Directions:
In a large pot, place the cauliflower florets, quartered potatoes, and fill the pot with water until all ingredients are submerged. Bring to boil and remove from the heat once the cauliflower and potatoes are easily pierced by a fork.
In a food processor, combine the 4 oz fresh basil, 3 tsp of garlic powder, 4 tbsp. of olive oil, 3 tbsp. of lemon juice, 1/4 cup of cheese, and 1/2 cup of green peas together for about 30 seconds or until partially blended as shown in the picture below.
Then add the potatoes, but not the cauliflower, and blend until the mixture is smoother as shown below.
Then add 1/4 of the cauliflower to the food processor. Blend until smooth.
In a large bowl, add the remaining cauliflower, the food processor mixture, and 1 cup of Macadamia Nut Milk.
With a hand blender, blend the mixture together until it is all smooth.
Serve once it’s cooled down and enjoy!
Servings 6 | Calories: 244 |Fat: 15 g | Saturated Fat: 3.5 g| Carbs: 28 g | Net Carbs: 22 g | Protein: 8.6 g | Calcium: 39.3% | Iron: 15.9% | Potassium: 723.1 mg | Vitamin A: 43.5 % | Vitamin C: 136.9%
