How to Make Baked Cauliflower Puree
To make this Baked Cauliflower Puree, use a hand blender. This must-have kitchen gadget is a great way to save time and dishes. Puree the food right in the pan it was cooked in, and clean up is a breeze.
15 min prep time
6servings
1 cup
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Step-By-Step Instructions:
- Preheat oven to 350 degrees. Coat an 8×8-inch baking dish with cooking spray.
- Place cauliflower florets, chicken broth, Smart Balance, salt and pepper into a large soup pot over high heat until liquid starts to boil. Reduce to a simmer, cover and steam for 10-12 minutes or until cauliflower is completely tender when poked with a fork.
- Using an immersion blender or food processor, blend the cauliflower mixture until smooth. Fold in two Tbsp. chopped parsley.
- In a small bowl, combine the remaining two Tbsp. parsley with the grated cheese.
- Pour the pureed cauliflower into the prepared baking dish. Sprinkle the top with cheese and parsley mixture and bake for 5-7 minutes or until cheese is melted and starting to brown around the edges.
Nutrition facts
6 Servings
-
Serving Size
1 cup
-
Amount per serving
Calories
70
- % Daily value*
-
Total Fat
4.5g
6%-
Saturated Fat
1.5g
8%
-
Saturated Fat
-
Cholesterol
5mg
2% -
Sodium
150mg
7% -
Total Carbohydrate
5g
2%-
Dietary Fiber
2g
7%
-
Dietary Fiber
-
Protein
4g
Ingredients
Nonstick cooking spray
1
cauliflower (cut into florets)
2 head
low sodium chicken broth (fat-free, reduced-sodium)
3/4 cup
Smart Balance original buttery spread
2 tbsp
salt (optional)
1/2 tsp
black pepper
1/2 tsp
fresh parsley (chopped, divided)
1/4 cup
Parmesan cheese (freshly grated)
3 1/2 tbsp