Directions:
- Heat 4-5 tablespoons of the oil in a pan, add onion and cook for a few minutes until just golden. Add potatoes, cook 2 minutes more and add water. and milk. Crumble in the stock cubes and simmer stock until potatoes are tender. Place aside to cool.
- Melt the butter and remaining oil deep saucepan, add the crushed garlic, parsley and cauliflower florets. Cook over medium heat for 2 minutes, add salt and pepper to taste, moisten with 3 tablespoons of the hot stock and reduce the heat.
- Put potato mix into a blender or food processor and blend, when processed return to the rinsed out saucepan and add the caulifower mixture and leave for a few minutes for the flavours to blend.
- Serve hot topped with parmesan cheese and parsely.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 482.26 Kcal (2019 kJ) | ||
| Calories from fat | 298.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.14g | 51% | |
|---|---|---|---|
| Cholesterol | 18.03mg | 6% | |
| Sodium | 728.82mg | 30% | |
| Potassium | 1058.46mg | 23% | |
| Total Carbs | 38.81g | 13% | |
| Sugars | 15.18g | 61% | |
| Dietary Fiber | 7.01g | 28% | |
| Protein | 9.62g | 19% | |
| Vitamin C | 77.9mg | 130% | |
| Vitamin A | 1mg | 35% | |
| Iron | 1.1mg | 6% | |
| Calcium | 232.6mg | 23% | |
| Amount Per 100 g | |||
| Calories | 104.74 Kcal (439 kJ) | ||
| Calories from fat | 64.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.2g | 51% | |
|---|---|---|---|
| Cholesterol | 3.92mg | 6% | |
| Sodium | 158.28mg | 30% | |
| Potassium | 229.87mg | 23% | |
| Total Carbs | 8.43g | 13% | |
| Sugars | 3.3g | 61% | |
| Dietary Fiber | 1.52g | 28% | |
| Protein | 2.09g | 19% | |
| Vitamin C | 16.9mg | 130% | |
| Vitamin A | 0.2mg | 35% | |
| Iron | 0.2mg | 6% | |
| Calcium | 50.5mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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