Purple Cauli Mash
Vibrant, delicious and creamy. Simple ingredients, so you’ll want to enjoy it all the time. The addition of Pili Nut butter is mind blowing and needs nothing else besides salt to all come together. As a note, lime juice or any other acid, on this mash will provide you with a color changing experience, hot PINK! So if you need dinner conversation, drizzle away with the lime juice, but otherwise, keep the lime juice to the pili nut chicken!
15 minutes
15 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 104 |
| Fat: | 10 g |
| Carbohydrates: | 3 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 307 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Calculated per serving. | |
Serves: 4
Ingredients
- 1 whole1 whole1 whole Purple Cauliflower, cab sub standard cauliflower
- 2 oz2 oz2 oz Himalaya Salt & Coconut Oil Pili Nut Butter (Pili Hunters)
- .5 tsp.5 tsp.5 tsp Sea Salt, + additional to taste
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Steam florets until fork tender.
- Place florets in food processor and whirl away until completely smooth.
- Add pili nut butter and whirl around again until fully combined.
- Add salt to taste and keep warm until ready to serve.
Notes
Using standard cauliflower is of course an option. Sometimes our local market even has orange or yellow heads of cauliflower, so experiment and see what color is your favorite.
Add a Note
My Notes:
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