Cauliflower puree
| Ingredient | Qty, g | |
|---|---|---|
| Colored cauliflower ? 1 pc ≈ 400 g 400 g ≈ 1 sheet | ||
| Sea salt | ||
| Ghee butter | ||
| Water | ||
| Nutmeg | ||
| Product release: | 1 451 g | |
| Restore to default | ||
| Add a dish to the menu | ||
| 5 min | ||
| 10 min | ||
| 10 min | ||
| 5 min | ||
30 min | ||
|---|---|---|
| Proteins | 0.6 g |
| Fats | 3.5 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 0.8 g |
| Calories | 38 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0.3 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 4.1 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.13 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 165 |
| Weight loss | Detention | Set |
|---|---|---|
| 4% | 3% | 2% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (3) | |
| |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Colored cauliflower Prebiotics | 66116? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Ghee butter Palmitic acid (Saturated) | 11111611? |
| iWhich products: ◦ Ghee butter Stearic acid (Saturated) | 9111411? |
| iWhich products: ◦ Ghee butter Oleic acid (Omega-9) | 5696? |
Pour water (1 L) into a pot and put it on the stove.
While the water is heating, thoroughly rinse the cauliflower (400 g) and break it into florets.
As soon as the water boils, add sea salt or pink Himalayan salt (1/4 tsp) and gently lower the prepared cauliflower florets into it.
Wait for it to boil again and cook the cauliflower for about 10 minutes until it becomes soft.
After the time is up, drain the cauliflower in a colander and transfer it to a blender bowl.
Don’t rush to pour out the water from the cauliflower—drain it into a separate bowl for future use.
In the blender, add ghee (50 g) and 2 tablespoons of the boiled water in which the cauliflower was cooked. You can also add spices to taste if desired.
Blend the ingredients until you achieve a smooth consistency.
If the puree turns out too thick, add a little more boiled water until you reach the desired consistency.
When serving, you can sprinkle the dish with a pinch of nutmeg (1/8 tsp) for extra aroma.
