3tablespoonsunsalted dairy-free butteror regular if not dairy-free
2clovesgarlicminced
2tablespoonsminced fresh herbswe used rosemary, oregano, and thyme
4cupscauliflower florets
⅔cupunsweetened plain almond milkor heavy cream if not dairy-free
1 ½cupschopped kale
Sea salt and freshly cracked pepperto taste
Instructions
First, make the veggie mash by heating the butter in a large 10.5” skillet over medium-high heat. Once hot add in the garlic and fresh herbs cook for 30 seconds until fragrant. Add in the cauliflower and heavy cream. Cover and simmer for 15 minutes until the florets are soft. Transfer the mixture to a food processor and blend until smooth. If needed, add an additional tablespoon or two of heavy cream to reach your desired consistency. Season with salt and pepper to taste.
To the same skillet over medium heat add the kale with 2 tablespoons of water. Cover and cook 3-4 minutes until wilted. Stir the kale into the mashed cauliflower and divide between two bowls.
In the same skillet over medium-high heat, heat the olive oil. Once hot add in the garlic and mushrooms. Add 1 tablespoon water to the skillet, cook for 5-7 minutes until the mushrooms are soft. Add in the balsamic vinegar, salt, and black pepper. Cook another 1-2 minutes until the vinegar has reduced and is thick. Top the bowls with the mushrooms and serve.
Nutrition
Nutrition Facts
Balsamic Mushrooms with Herbed Veggie Mash
Amount Per Serving
Calories 201Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Trans Fat 2g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Sodium 310mg13%
Potassium 689mg20%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 5g6%
Protein 4g8%
Vitamin A 956IU19%
Vitamin C 61mg74%
Calcium 107mg11%
Iron 1mg6%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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