Cauliflower Puree with Garlicky Swiss Chard

This lovely side dish gives traditional mashed potatoes a run for their money. We think it would be perfect paired with baked lemony chicken, fish, or a warm lentil salad. The cauliflower and swiss chard provide detox support for the liver, while the pine nuts are rich in vitamins, minerals, and healthy fat to help you feel nourished and satisfied. If you love this recipe, there’s lots more where it came from! Sign up for a subscription to barre3 online workouts, and you’ll get access to tons of delicious seasonal dishes that are simple to prepare and good for your body.

Cauliflower Puree with Garlicky Swiss Chard

Serves 4

INGREDIENTS

1 large head of cauliflower, cut into small florets

3 Tbsp. extra virgin olive oil

1/2 tsp. salt

1/8 tsp. cayenne pepper

Pepper to taste

1 large bunch of swiss chard, tough stems removed and chopped

1 Tbsp. extra virgin olive oil

3 Tbsp. water

3 large cloves of garlic, minced

1/4 tsp. crushed red pepper flakes

1/4 cup pine nuts

salt and pepper to taste

PREPARATION

1. Set a steamer basket in a large pot and fill with water until it reaches just below the basket. Bring water to a boil. Add cauliflower, reduce heat, cover and steam until cauliflower is tender, about 10 minutes.

2. While cauliflower steams, heat a large skillet over medium heat. Add the pine nuts and toast for about 2 minutes, stirring often. Remove pine nuts and set aside. Add 1 Tbsp. olive oil. Once oil is heated, add the garlic and crushed red pepper flakes. Sauté for about 1 minute, stirring often. Add swiss chard and 3 Tbsp. water. Reduce heat to low and sauté until chard is tender and wilted, about 5 to 8 minutes. Season with salt and pepper.

3. Once cauliflower is ready, transfer to a high-speed blender and add 3 Tbsp. olive oil, cayenne pepper, salt, and pepper. Process until smooth.

4. Place cauliflower in a large serving bowl topped with chard and pine nuts. Season to taste with salt and pepper. Enjoy!

  1. This recipe is so yummy! I can’t believe how rich and creamy the pureed cauliflower gets. I had some for dinner last night and now I am having the leftovers for breakfast. I spiced it up a bit by adding some smoked paprika, sumac, and zatar and man, is it tasty! It feels so decadent but it is so good for you.

Leave a comment

submit