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Have you ever tried cauliflower puree? It is delicious and creamy and tastes nothing like the cold, crisp and pungent raw cauliflower we all know and only some of us love. The fellows and I enjoy it as a substitute for the ever common side of mashed potatoes.
Cauliflower Puree
1 head of cauliflower, chopped into chunks
1 Tbs. butter
heavy cream
Kosher salt and fresh-ground pepper, to taste
Boil the cauliflower in salted water until it is tender. Pour into a colander and allow it to drain for a minute. If the cauliflower is holding onto too much water, the result will be a runny and unappetizing puree.
Return the drained cauliflower to the pot. Add the butter, a sprinkling of salt and pepper and a splash of cream. I use my immersion blender to puree my cauliflower. If you don't own one of these, simply dump the ingredients into a blender and give it a whirl.
Continue adding cream, a little splash at a time until the puree reaches the desired consistency. It should be thick and creamy, just like real mashed potatoes. Taste and adjust the seasoning as desired.
The puree is delicious with steak and chicken. It is also the perfect side dish for someone trying to stay on a low carb diet.
Give it a try. I think you might be surprised by how much you like it.
2 comment(s). Leave yours!:
That sounds really yummy. Somewhere, I bookmarked a recipe for something similar, promising myself I'd make it this past winter. I forgot all about it.
Have you tried the Pioneer Woman's cauliflower soup? OMG. So good.
I've also eaten it, and, yes, it is quite tasty.
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