- 2 tablespoons heavy cream 2 tablespoons sour cream 1½ tablespoon butter 1 teaspoon salt 2 pounds cauliflower
1. Bring a large pot of salted water to a boil over high heat. Add cauliflower florets; cook until tender, 10 to 12 minutes. Drain.
2. Puree cauliflower in a food processor, adding florets in batches. Add sour cream, heavy cream, butter and salt; process until smooth and well combined. Reheat gently, if necessary.
Nutritional Information
Per Serving: Net Carbs: 4 grams - Fiber: 2.7 grams - Protein: 2.7 grams - Fat: 5.8 grams - Calories: 77 - Makes 6 Servings
For Low Carb Products:
Per Serving: Net Carbs: 4 grams - Fiber: 2.7 grams - Protein: 2.7 grams - Fat: 5.8 grams - Calories: 77 - Makes 6 Servings
For Low Carb Products:
