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Twice Baked Cauliflower "Mashed Potato" with Pesto Recipe
|Cauliflower||1 Medium (head, stalk and leaves)|
|Pine nut||1⁄8 Cup (2 tbs)|
|Garlic powder||1 Teaspoon|
|Sea salt||1 Teaspoon|
|Extra virgin olive oil||1 Tablespoon|
Serving size: Complete recipe
Calories 486 Calories from Fat 242
% Daily Value*
Total Fat 27 g42%
Saturated Fat 2 g10.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1793.4 mg74.7%
Total Carbohydrates 51 g17%
Dietary Fiber 22.4 g89.5%
Sugars 22.2 g
Protein 20 g40%
Vitamin A 2.3% Vitamin C 659%
Calcium 19.5% Iron 26.8%
*Based on a 2000 Calorie diet
1.Preheat the oven to 350 degrees Farenheit.
2.Quarter the head of the cauliflower.
3.Cut the stalk and the leaves and reserve.
4.In a large bowl, add water and two tablespoons of vinegar to completely submerge the cauliflower quarters and let it rest for 15 minutes.
5.Separate the stalk from the leaves and chop it.
6. In a baking dish, add the cauliflower and the stalk.
7. Bake for about one hour.
8. Finely chop the leaves of the cauliflower and the pine nuts.
9. Mix both the above in with a little of the olive oil and a pinch of salt.
10.In a food processor,pulse the baked cauliflower and stalks into a puree.
11.Mix the puree with garlic and salt.
12.In individual ramekins, bake the puree for another 20 minutes.
13. Top with the pesto made before and serve warm.
Recipe Courtesy of: cookingstoned.tv