CAULIFLOWER PUREE
To garnish this creamy side dish, saute a few sliced cauliflower florets in a bit of butter until tender and lightly golden.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Combine cauliflower and water or chicken stock in a medium saucepan, and bring to a boil over high heat. Reduce heat to a simmer, and cook until cauliflower is very tender, about 10 minutes.
- Using a slotted spoon, transfer cauliflower to the bowl of a food processor. Process until smooth, adding 1 to 2 tablespoons cooking liquid, 15 to 20 seconds. Add sour cream and butter, and process 5 to 10 seconds more. Season with salt and pepper. Serve hot.
Nutrition Facts : Calories 148 g, Fat 9 g, Fiber 5 g, Protein 6 g
SMOOTH AND SILKY CAULIFLOWER PURéE RECIPE
Steps:
- In a large saucepan, melt butter over medium-high heat. Add onion and garlic and cook, stirring often, until softened and translucent, about 5 minutes; lower heat as necessary to prevent browning.
- Add cauliflower, cream and/or stock, and thyme. Cover, bring to a simmer, and cook, adjusting heat to maintain simmer, until cauliflower is tender, 5 to 6 minutes. Uncover and continue to simmer, stirring occasionally, until liquid is reduced by about three-quarters, about 20 minutes. Discard thyme sprig.
- Using a blender or immersion blender, blend cauliflower and liquid to form a very smooth purée. Season with salt. (You can adjust purée consistency as needed: Thicken by cooking down further while stirring often over low heat in a wide nonstick skillet, or thin by whisking in liquid, such as stock, cream, or water.) Serve warm.
Nutrition Facts : Calories 215 kcal, Carbohydrate 8 g, Cholesterol 60 mg, Fiber 2 g, Protein 3 g, SaturatedFat 12 g, Sodium 122 mg, Sugar 4 g, Fat 20 g, ServingSize Makes about 1 quart (900ml), UnsaturatedFat 0 g
ROASTED AND PUREED CAULIFLOWER
Steps:
- Preheat oven to 350 degrees F.
- On a sheet tray, spread 1/4 of the florets with the oil, season with salt and bake until caramelized, about 25 minutes. Meanwhile, combine remaining cauliflower, milk and half a teaspoon of salt in a medium saucepan over medium heat. Bring mixture to a simmer, cover, and cook until cauliflower is tender, about 20 to 25 minutes. Strain cauliflower from milk mixture, reserving both. Transfer cauliflower to a blender. Add remaining 1/2 teaspoon of salt and butter to the blender. Add half of the reserved milk liquid. Secure top on blender and puree mixture until smooth. If mixture is too thick, thin by adding some of the remaining liquid. Season, to taste. Serve in a large serving bowl topped with caramelized florets and chives.
CAULIFLOWER PUREE
This simple but surprisingly flavorful puree is a satisfying stand-in for mashed potatoes, and it couldn't be easier. There's no cream in it and only a teensy touch of butter, so it's good for anyone counting calories or carbs. It pleases the meat-and-potatoes eaters at my table, even though it contains neither.
Provided by Nicholio
Categories Fruits and Vegetables Vegetables Cauliflower Mashed
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Bring a 4-quart pot of salted water to a boil; add cauliflower and simmer until tender, 7 to 10 minutes. Drain cauliflower, reserving 1 cup cooking liquid.
- Blend cauliflower and 1/4 cup cooking liquid in a blender until smooth, adding more water until desired consistency is reached. Add butter and pulse until incorporated; season with salt.
Nutrition Facts : Calories 61.4 calories, Carbohydrate 7.6 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 3.6 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 102.3 mg, Sugar 3.5 g
CAULIFLOWER PUREE
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Set up a collapsible steamer or bamboo steamer over a pot of water. Toss the cauliflower, potato, and zest together and put in the steamer. Season with the salt and pepper, to taste. Cover, and cook over medium heat until the potatoes and cauliflower are completely tender, about 15 minutes. Cool slightly.
- Puree the vegetables, in batches if needed, in a blender or food processor with olive oil and a couple tablespoons water, until smooth and creamy. Season with the salt and pepper, if needed. Reheat in a saucepan, stirring over medium-low heat. Serve.
Nutrition Facts : Calories 74 calorie, Fat 2 grams, SaturatedFat 0 grams, Carbohydrate 14 grams, Fiber 7 grams, Protein 5 grams
CAULIFLOWER PUREE
Made this for the family for a change. The kids are on a health kick and our family favourite is mashed spuds!!!!! So I found this recipe and everyone loved it, so this will subsitute on a few occasions from now on..............and maybe cut down on some carb's! I do use the low fat cream version as DH hates evaporated milk, and also use the chicken stock.
Provided by Tisme
Categories Cauliflower
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Add ingredients to a large pot and simmer for around 12 minutes.
- Pour off excess liquid.
- Puree mixture using a blender or hand mixer.
- Optional ~.
- Spice to flavour with a shake of Allspice
- Suitable to freeze.
CAULIFLOWER PURéE
Categories Milk/Cream Blender Vegetable Side Vegetarian Quick & Easy Cauliflower Fall Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 6
Steps:
- Bring half-and-half with cauliflower, covered directly with a round of parchment paper, just to a boil in a 3-quart heavy saucepan over moderate heat, then reduce heat and simmer until cauliflower is tender, 10 to 12 minutes.
- Transfer cauliflower with a slotted spoon to a blender and blend with 1/4 cup cooking liquid until smooth (use caution when blending hot liquids), then add salt and pepper. Reheat over low heat, stirring occasionally, before serving.
CAULIFLOWER PURéE RECIPE BY TASTY
If you like creamy mashed potatoes, this cauliflower purée is for you! Made with just 5 ingredients (that happen to be vegan), it's silky smooth and full of savory flavor from nutritional yeast and garlic powder (add an optional pinch of nutmeg for a hint of the holidays). Super quick to whip up, the purée is a standout side for holiday gatherings and weeknight dinners alike!
Provided by Danielle DeLott
Categories Sides
Time 20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Fill the bottom of a double boiler halfway with water. Cover and bring to a boil over high heat.
- Cut the cauliflower into florets.
- Add the cauliflower to the steamer basket. Place over the boiling water, cover, and steam until tender, about 10 minutes.
- Transfer the cauliflower to a blender. Add the coconut milk and blend until smooth. Add the nutritional yeast, garlic powder, salt, and nutmeg, if using, and blend until incorporated (alternatively, transfer the cauliflower to a medium pot with the remaining ingredients and use an immersion blender to blend until smooth). Season with more salt to taste.
- Serve immediately, or transfer to a medium pot, cover, and keep warm until ready to serve, re-warming over medium-low heat if needed. Garnish with a pinch of nutmeg before serving, if desired.
- Enjoy!
Nutrition Facts : Calories 157 calories, Carbohydrate 16 grams, Fat 8 grams, Fiber 4 grams, Protein 5 grams, Sugar 5 grams
CAULIFLOWER PUREE
Provided by Marian Burros
Categories dinner, easy, side dish
Time 10m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Break cauliflower into florets and steam or cook in boiling water until barely tender. Drain and run under cold water to stop cooking.
- Place in a food processor and, using steel blade, process together with butter to a puree.
- Season with salt, pepper, nutmeg and paprika. Refrigerate if desired.
- To serve, heat thoroughly, thinning with milk if necessary.
CAULIFLOWER & PARSNIP PUREE
This is a very tasty replacement for mashed potatoes. My boyfriend was absolutely shocked when I told him what the ingredients were and then he asked for seconds. He even commented that he guessed that giving up mashed potatoes would be ok with him if he could have this instead. Oh, did I mention that he's a meat & potato man from Texas? High praise, indeed.
Provided by Chef Emstar
Categories Cauliflower
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Peel the parsnips and chop into even sized chunks. Put in a large pot and bring to a boil.
- Boil for 10mins and add the cauliflower.
- Cook for 10 more minutes.
- In the meantime, sauté the onion and garlic in a small pat of butter until they are translucent.
- Drain the cauliflower and parsnips and put into a blender.
- Add the onion and garlic, remaining butter, horseradish and milk to the blender.
- Puree until smooth. If it's too thick add a bit more milk.
- Season with salt and pepper.
- If it needs more zip add a bit more horseradish.
PURéE OF CAULIFLOWER WITH CURRY
Provided by Julia Reed
Categories weekday, side dish
Time 20m
Yield 6 side-dish servings
Number Of Ingredients 6
Steps:
- Trim off leaves and cut out central core of cauliflower; break into florets. Peel the core and slice. Halve the florets lengthwise.
- Bring 1/2 cup water to a boil in a 2-quart saucepan over medium heat, add the core and florets and cook, covered, until tender, about 5 minutes.
- Drain the cauliflower pieces, reserving cooking water, and place in food processor. Add 1/4 cup cooking water, butter, curry powder, salt and pepper and purée to desired consistency, adding more cooking liquid or more butter, if desired. (I like this purée a bit rough, but you can purée until smooth and add a bit of heavy cream for a richer and more elegant looking purée.) Check for seasonings and serve immediately or turn purée into a gratin dish and reheat in a 250-degree oven when ready to serve.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 2 grams, Carbohydrate 45 grams, Fat 6 grams, Fiber 19 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 467 milligrams, Sugar 17 grams, TransFat 0 grams
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