Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
3
votes
Mashed Cauliflower with Tofu Ricotta and Sun-Dried Tomatoes
This Mashed Cauliflower with Tofu Ricotta and Sun-Dried Tomatoes is creamy and flavorful! Perfect for a keto diet!
Prep Time
5
minutes
mins
Cook Time
7
minutes
mins
Total Time
12
minutes
mins
Course:
Side Dish
Cuisine:
American
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
4
(makes 2 cups)
Calories:
100
kcal
Author:
Willow Moon
Equipment
food processor
Ingredients
1
head
cauliflower
1
tablespoon
Earth Balance
or olive oil
½
cup
Tofu Ricotta
¼
cup
sun-dried tomatoes
Salt and pepper
Instructions
Steam cauliflower until tender. Let cool.
In a food processor mix steamed cauliflower, Earth Balance, Tofu Ricotta, sun-dried tomatoes, and salt and pepper until creamy. Reheat.
Notes
This mashed cauliflower recipe will last 3-5 days in an airtight container in the fridge.
Nutrition
Calories:
100
kcal
|
Carbohydrates:
9
g
|
Protein:
5
g
|
Fat:
5
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
93
mg
|
Potassium:
619
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
220
IU
|
Vitamin C:
76.7
mg
|
Calcium:
48
mg
|
Iron:
1.4
mg