- 1 lb 450 g cauliflower
- 3½ oz. 100 g grated parmesan cheese
- 3½ oz. 100 g butter
- ½ ½ lemon, juice and zest
- olive oil (optional)
Nutrition78% Fat15% Protein7% Carbs
- Cut the cauliflower into florets.
- Boil the cauliflower in plenty of lightly salted water a couple of minutes – just enough to retain a somewhat firm texture. Discard the water.
- Blend with the other ingredients in a food processor or hand blender.
- Salt and pepper to taste and add more olive oil or butter if you like.