Creamy Cauliflower Purée with White Asparagus (Vegetarian, Gluten, Grain Free & Low Carb)
This is a delicious, tasty and easy dish that is perfect to serve for lunch or as a side dish
Servings 1 plate
Ingredients
- 1/2 medium Cauliflower head cut into smaller florets
- 1-2 Garlic cloves minced
- 1-2 tsp Lemon juice
- Sea salt, to taste
- Black pepper, to taste
- 2-3 White asparagus shaved and cut into smaller pieces
- 1-2 tbsp Wild garlic pesto (see note 1 below) or any other pesto that you like or have at home
- 6-8 Pistachio nuts roughly chopped
- Olive oil, to fry
Instructions
- Bring water to a boil in a pot.
- Add the cauliflower florets to the water and let them cook until soft and tender.
- Meanwhile prepare the pesto unless already prepared in advance. See note 1 for the recipe.
- Bring water to a boil in another pot when about five minutes of the cooking time remains for the cauliflower.
- Peel the white asparagus using a potato peeler and cut into 2-3 cm long pieces.
- Add to the boiling water and lower the heat. Let them simmer for approximately 5 minutes, until tender and softened. Do not overcook.
- Preheat a nonstick pan over medium heat with some olive oil.
- Add the minced garlic and fry for 2-3 minutes, until golden brown.
- Drain the cauliflower and mix using a hand mixer until smooth.
- Add the fried garlic, lemon juice, sea salt and black pepper and stir to combine. Taste to check if more seasoning is needed.
- Place the cauliflower at the bottom of a plate. Top with the cooked white asparagus, wild garlic pesto and chopped pistachio nuts.
Notes
Note 1 - Here is the recipe for the wild garlic pesto