Hot Buttered Cauliflower Puree Recipes

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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

PURéE OF CAULIFLOWER WITH CURRY



Purée of Cauliflower With Curry image

Provided by Julia Reed

Categories     weekday, side dish

Time 20m

Yield 6 side-dish servings

Number Of Ingredients 6

12-pound head cauliflower (untrimmed)
2 tablespoons unsalted butter, softened, plus more to taste
2 teaspoons hot curry powder (like Madras)
1/2 teaspoon salt
1/8 teaspoon ground white pepper
Heavy cream (optional)

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

PUREED CAULIFLOWER



Pureed Cauliflower image

Provided by Pierre Franey

Categories     dinner, quick, side dish

Time 25m

Yield 4 - 6 servings

Number Of Ingredients 6

1 2-pound head cauliflower
1 cup milk
Salt to taste
2 tablespoons butter
1/8 teaspoon freshly grated nutmeg
Freshly ground pepper to taste

Steps:

  • Break cauliflower into florets. Add them to a kettle with cold water to cover. Add 1/4 cup milk. Add salt. Bring to a boil and simmer for 15 minutes, or until tender. Drain well.
  • Put pieces, a few at a time, into the container of a food processor. Blend to a puree. Or put cauliflower through a food mill or ricer. Spoon puree into a saucepan. Heat remaining milk and add it to saucepan. Add butter, nutmeg and pepper. Blend well. Check for seasonings. Serve hot.

Nutrition Facts : @context http, Calories 98, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 459 milligrams, Sugar 5 grams, TransFat 0 grams

BUTTER-ROASTED CAULIFLOWER



Butter-Roasted Cauliflower image

This is an unusual and tremendously tasty way to enjoy cauliflower. It's almost like discovering a new vegetable.

Provided by Chef John

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 50m

Yield 4

Number Of Ingredients 3

1 head cauliflower, cut into large florets
2 tablespoons butter, melted, or more to taste
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
  • Spread cauliflower onto prepared baking sheet. Brush each piece of cauliflower with melted butter. Season with salt and black pepper.
  • Roast in the preheated oven for 30 minutes. Flip cauliflower and continue roasting until tender and golden, about 10 minutes more.

Nutrition Facts : Calories 86.8 calories, Carbohydrate 7.6 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 3.6 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 122.8 mg, Sugar 3.5 g

CREAMY CAULIFLOWER PUREE



Creamy Cauliflower Puree image

This creamy puree comes from Hosea Rosenberg, winner of Bravo's "Top Chef" and executive chef at Jax Fish House Boulder

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 5

5 pounds cauliflower, broken into very small florets
1 cup (2 sticks) unsalted butter
2 cups heavy cream
Freshly grated nutmeg
Coarse salt and freshly ground white pepper

Steps:

  • Melt butter in a large, wide saucepan over medium-low heat. Add cauliflower and cook, stirring frequently, about 5 minutes. Add cream, 1/4 cup water, and season with freshly grated nutmeg, salt, and pepper. Bring to a simmer; cover and reduce heat to low. Let simmer for 10 minutes.
  • Working in batches, transfer cauliflower mixture to the jar of a blender or bowl of a food processor; blend until smooth. Season with salt and pepper and serve hot.

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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