Creamy Cauliflower Puree Recipes Recipe For Chicken

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CREAMY CAULIFLOWER PUREE



Creamy Cauliflower Puree image

This savory side dish is a healthy stand-in for mashed potatoes. Vary it by adding roasted garlic, shredded low-fat cheese or fresh chopped herbs. (inspired by a recipe from Eating Well)

Provided by dolphyn722

Categories     Cauliflower

Time 30m

Yield 3/4 cup, 4 serving(s)

Number Of Ingredients 7

8 cups cauliflower, cut into bite size florets (about 1 head)
4 garlic cloves, crushed, peeled and cooked with cauliflower
1/3 cup nonfat plain yogurt
2 teaspoons extra virgin olive oil
1/2 teaspoon salt
1 dash fresh ground pepper, to taste
1/8 teaspoon chives, for garnish

Steps:

  • Cook cauliflower & garlic until very tender.
  • Place the cooked cauliflower and garlic in a food processor.
  • Add yogurt, 2 teaspoons oil, salt and pepper; pulse several times, then process until smooth and creamy.
  • Garnish with chives, if desired drizzle 2 more teaspoons of olive oil. Serve hot.

Nutrition Facts : Calories 85.9, Fat 2.5, SaturatedFat 0.4, Cholesterol 0.4, Sodium 367, Carbohydrate 13.2, Fiber 5.1, Sugar 6.4, Protein 5.3

SMOOTH AND SILKY CAULIFLOWER PURéE RECIPE



Smooth and Silky Cauliflower Purée Recipe image

This simple cauliflower purée is the perfect choice when you want a flavorful side that's still restrained enough to let the other parts of your dinner do the talking.

Provided by Daniel Gritzer

Categories     Side Dish     Sides

Time 45m

Number Of Ingredients 7

2 tablespoons (30g) unsalted butter
1 large (8-ounce; 225g) yellow onion, thinly sliced
4 medium cloves garlic, thinly sliced
1 (2-pound; 925g) head cauliflower, trimmed and cut into florets
2 cups (475ml) heavy cream or homemade or store-bought low-sodium chicken stock (or a combination of the two; see note)
1 sprig thyme
Kosher salt

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

CREAMY CHICKEN-CAULIFLOWER PASTA



Creamy Chicken-Cauliflower Pasta image

Cauliflower and chicken pair perfectly in this tasty pasta dish. Three kinds of cheese make it extra gooey and extra yummy.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 6 servings, 1-1/3 cups each.

Number Of Ingredients 8

2-1/2 cups penne pasta, uncooked
1 Tbsp. oil
2-1/2 cups small cauliflower florets (about 1/2 small head), finely chopped
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
6 KRAFT Singles, cut up
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh parsley
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package.
  • Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add cauliflower; cook and stir 5 min. Remove from skillet; cover to keep warm. Add chicken, in batches, to skillet; cook 3 min. or until evenly browned, stirring frequently. Return all chicken and cauliflower to skillet; cover. Cook on medium-low heat 2 min. or until heated through, stirring occasionally.
  • Drain pasta, reserving 1-1/2 cups cooking water. Return pasta to pan; stir in reserved water and Singles. Cook on medium heat 2 min. or until Singles are completely melted and sauce is well blended. Add to chicken mixture in skillet with mozzarella; cook 2 min. or until mozzarella is melted, stirring frequently. Sprinkle with parsley and Parmesan.

Nutrition Facts : Calories 380, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 37 g

CAULIFLOWER PUREE



Cauliflower Puree image

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

1 head (1 3/4 pounds) cauliflower, stem and tough stalks trimmed, florets roughly chopped
1 cup water or chicken stock, preferably homemade
2 to 3 tablespoons sour cream
1 tablespoon unsalted butter, softened
Coarse salt and freshly ground pepper

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

CAULIFLOWER PUREE



Cauliflower Puree image

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

salt to taste
1 head cauliflower, cut into florets
1 tablespoon butter

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

CREAMY CAULIFLOWER SOUP



Creamy Cauliflower Soup image

Pureed cauliflower florets and low-sodium chicken broth serve as the base for this creamy soup recipe, while roasted cauliflower leaves are used as a garnish.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 5

2 1/2 cups low-sodium chicken broth
1 head cauliflower, cut into florets
Kosher salt and ground pepper
8 small cauliflower leaves (or 2 large leaves, coarsely chopped)
1/4 teaspoon extra-virgin olive oil

Steps:

  • Preheat oven to 450 degrees. In a medium pot, combine chicken broth and cauliflower; season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook until cauliflower is very tender, about 20 minutes. Working in batches, puree cauliflower until smooth (thin it with broth, if necessary).
  • Meanwhile, on a small baking sheet toss cauliflower leaves with oil; season with salt and pepper. Roast until brown and tender, about 10 minutes. Serve as garnish on soup.

Nutrition Facts : Calories 80 g, Fat 1 g, Fiber 5 g, Protein 8 g, Sodium 435 g

CAULIFLOWER PURéE



Cauliflower Purée image

Categories     Food Processor     Vegetable     Side     Quick & Easy     Wheat/Gluten-Free     Cauliflower     Winter     Healthy     Gourmet

Yield Makes 1 serving

Number Of Ingredients 6

1/2 lb cauliflower florets, chopped (2 2/3 cups)
1 garlic clove, smashed
1/3 cup chicken broth
1/2 teaspoon salt
2 tablespoons heavy cream
1 teaspoon unsalted butter

Steps:

  • Simmer cauliflower, garlic, broth, and salt in a small saucepan, covered, until cauliflower is very tender, about 10 minutes. Purée mixture with cream and butter in a food processor until smooth (use caution when blending hot liquids), or mash with a potato masher or a fork.

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