Avocado-Cauliflower Puree with Smoked Paprika
A rich, velvety side dish made from blended cauliflower and avocado, seasoned with smoky paprika for depth. This vegetarian recipe (low-carb), ready in about 20 minutes, pairs cauliflower, avocado, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, chopped cauliflower
- 1 medium avocado
- 1 tsp olive oil
- 1/2 tsp smoked paprika
- 1 clove, minced garlic
- 1/4 tsp sea salt
- 1/4 lime
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Steam 2 cups chopped cauliflower for 10-12 minutes until fork-tender. Drain well, then transfer to a blender.
- Step 2: Add 1 medium avocado (pitted and peeled), 1 tsp olive oil, 1/2 tsp smoked paprika, 1 minced garlic clove, 1/4 tsp sea salt, and juice from 1/4 lime to the blender.
- Step 3: Blend on high for 2-3 minutes until completely smooth, scraping down sides as needed. Taste and adjust salt or lime juice if desired.
