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.
CREAMY CAULIFLOWER PUREE
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
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 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
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
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 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 & CELERY ROOT PUREE
Light, creamy and full of flavor, this is a great recipe to enjoy this winter! VIDEO https://youtu.be/QR6FUNOtLqQ
Provided by CLUBFOODY
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place a steaming basket in a large pot. Pour in enough water to reach just below the basket, cover and bring to a boil. Add florets and celery root cubes; steam for 15 minutes or until tender.
- Meanwhile, in a saucepan over medium heat, add 2 tablespoons butter. When melted, add onions and sauté for 3 ½ to 4 minutes or until soft. Add garlic and sauté for only 1 minute. Remove from the heat and transfer onion mixture to the bowl of a food processor; set aside.
- When cauliflower and celeriac are tender, transfer to the bowl of the food processor and blend until half the mixture is somewhat puréed. Add 2 tablespoons butter and process until well combined. Slowly pour in heavy cream and continue mixing until blended. Clean the sides of the bowl before adding sour cream, salt and pepper. Process once again until well mixed.
- Just before serving, sprinkle on some fresh chopped parsley. Serves 6.
Nutrition Facts : Calories 147.5, Fat 12.7, SaturatedFat 7.8, Cholesterol 37.3, Sodium 302.3, Carbohydrate 7.6, Fiber 2.3, Sugar 2.5, Protein 2.8
CAULIFLOWER PUREE
Simple vegetarian, but not vegan, recipe from the gang at Donna Hay. We have used this as a warm dip with crudites, as well as a side for a meal.
Provided by The Normans
Categories Cauliflower
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cut up cauliflower into small florets and place in a pot.
- Add the stock, bring to the boil, reduce heat and cook until tender.
- Drain stock (reserving for future use if preferred), season with salt and pepper, add the cream and puree using a stick mixer or blender.
- Serve.
Nutrition Facts : Calories 713.5, Fat 15.2, SaturatedFat 6.2, Cholesterol 28.7, Sodium 957.7, Carbohydrate 124, Fiber 47.2, Sugar 47.8, Protein 50.1
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