Cauliflower Puree with Chicken Fillet

Cauliflower Puree with Chicken Fillet — 420 ккал

35 min
Easy
1 serv.

Description

Creamy cauliflower puree with almond milk — a great low-carb alternative to potatoes. Served with juicy chicken fillet.

Rating

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  1. Break cauliflower into florets. Peel garlic.
  2. Prepare puree: steam cauliflower and garlic or boil in a small amount of water until soft (about 15 minutes). Drain water.
  3. Rub chicken fillet with salt and pehealthyer. Fry in olive oil on both sides for 5-7 minutes until cooked. Then cover and let rest for 5 minutes.
  4. Place hot cauliflower with garlic in a blender, add almond milk and a pinch of salt. Blend until smooth cream.
  5. Place puree on a plate, top with chicken fillet, sliced.
420
kcal
42.5 g
Protein
12.8 g
Carbohydrates
21.3 g
Fats