Low Sodium Creamed Cauliflower

Total time35 min

Prep time10 min

Cook time25 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 large head cauliflower (about 2 lb), cut into florets
Fresh Cauliflower Organic Cauliflower Earthbound Farm® Organic Cauliflower Pack Kroger Cauliflower Florets Bag BIG DEAL!Bonipak Cauliflower
See all
3 tbsp unsalted butter
1 cup heavy cream
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp fresh chives, finely chopped
1 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Fill a large pot with well-salted water and bring to a boil over high heat. Add the cauliflower florets and cook until completely tender and easily pierced with a fork, about 12–15 minutes. Drain through a colander and let steam off for 2 minutes.
2
While the cauliflower drains, melt the butter in a small saucepan over medium-low heat. Pour in the heavy cream and heat, stirring occasionally, until the mixture is steaming and just beginning to simmer at the edges, about 3–4 minutes. Remove from heat.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!