Description
A delightful and creamy dish made with cauliflower, butter, and spices, perfect for a comforting meal.
Ingredients
Scale
- 2 medium heads of cauliflower, cut into florets
- 3 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 cup cooked quinoa
- 1 cup fresh spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
Instructions
- In a large pot, bring salted water to a boil. Add cauliflower florets and cook for about 5-7 minutes until tender. Drain and set aside.
- In the same pot, melt the butter over medium heat. Add garlic powder, onion powder, smoked paprika, salt, and pepper. Stir for about 1 minute until fragrant.
- Pour in the vegetable broth and heavy cream, stirring to combine. Bring the mixture to a simmer.
- Add the cooked cauliflower to the pot and use an immersion blender to puree until smooth and creamy. If you don’t have an immersion blender, transfer the mixture to a regular blender in batches and blend until smooth.
- Return the creamy cauliflower mixture to the pot and stir in the cooked quinoa and chopped spinach. Cook for an additional 2-3 minutes until the spinach is wilted.
- Serve the creamy butter cauliflower in bowls, topped with cherry tomatoes, parsley, and a squeeze of lemon juice.
Notes
- For a vegan version, substitute the butter with olive oil and use coconut cream instead of heavy cream.
- Add protein by mixing in cooked chicken, shrimp, or chickpeas for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 70mg