This recipe makes a great side dish for any meat or fish you might be serving.
Makes 3 big portions or 4 medium portions.
What do you need?
400 g of frozen spinach (defrosted)
400 g of frozen cauliflower (defrosted)
90 g of shredded cheese
60 g of butter
200 g of cream (10%; could omit the butter and use 35% or heavy cream)
salt and pepper
How to make it?
Pour your cream and butter in a good non-stick saucepan / pot and let it come up to a boil. Once it’s bubbling, add in some salt and pepper and also your defrosted spinach and cauliflower. Adjust your heat so that it’s not boiling but lightly simmering.
Next you want to let the vegetables cook in the cream and butter mixture until the cauliflower is soft. Once it’s all soft and cooked through, take your stick mixer, blender or food processor and carefully blend until everything is nice and smooth. Be careful: it’s hot and you don’t want to burn yourself.
Now add in the shredded cheese and let that melt. Stir everything through and you’re done.
Serve this pyree with any meat or fish or add some vegetable stock and serve as a light soup.
What about nutrition?
The whole recipe is 1150 kcal, 50 g of protein, 94 g of fat, 29 g of total carbs (including 10 g of fiber, so 19 g of net carbs).
One big portion is 383 kcal, 16,7 g of protein, 31,3 g of fat, 9,7 g of total carbs (3,3 g of fiber, so 6,4 g of net carbs).