Cauliflower Purée Food

CAULIFLOWER PUREE

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.

CAULIFLOWER PUREE

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.

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.

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.

ROAST COD WITH CURRIED CAULIFLOWER PURéE & ONION BHAJI

Steps:

• To make the dressing, fry the onion in a small, non-stick pan with a splash of oil for 5 mins. Transfer to a bowl and add the rest of the dressing ingredients with a pinch of salt, and leave to macerate for 2 hrs.
• To make the bhaji, whisk the flour, egg and milk into a light batter. Add the onion, chilli and coriander with a pinch of salt and set aside for 30 mins.
• For the purée, melt the butter over a medium heat in a heavy-based saucepan. Add the onion, a generous pinch of salt and fry for 5 mins until soft and translucent. Add the curry powder and cook for another 5 mins, then stir in the cauliflower and cook for a few mins more. Pour in the cream, bring to the boil, then turn the heat right down. Cover with a lid and cook gently for 25-30 mins. Transfer to a blender and blend to a smooth purée. Check the seasoning.
• Half an hour before you want to serve, heat oven to 160C/140C fan/ gas 3. To fry the bhaji, heat enough oil to half-fill a large pan to 160C. Using a slotted metal spoon, lift the onion mix from the batter and let the excess liquid drain away. Lower into the oil and fry until the slices are crisp and golden. Drain on kitchen paper, then spread out on a baking tray and keep warm in the oven while you prepare the other elements.
• Wilt the spinach in a splash of olive oil, seasoning as you do so, and warm your purée through. Keep both on a low heat while you cook the cod.
• Put a non-stick ovenproof pan over a high heat. Season the top of the cod with salt. Add a splash of oil to the pan and put the seasoned side of the cod into the oil. Fry until golden brown, turn down the heat, turn the fish over and roast in the oven for 2-3 mins until just cooked.
• To serve, spoon some purée onto four heated plates. Put the spinach alongside and top with a piece of cod. Spoon a generous amount of the dressing onto the cod and garnish the fish with a bhaji.

CREAMY CAULIFLOWER PUREE

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.

CAULIFLOWER PUREE

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.

ROASTED CAULIFLOWER AND GARLIC PUREE

Steps:

• Toss the cauliflower florets and peeled garlic cloves in the olive oil until coated (I guess on the amount of olive oil, and probably use more than the specified amount).
• Sprinkle with salt to your taste. We use a creole salt or spice.
• Roast in oven at 375 degrees until the cauliflower is cooked and a fork pierces the stems easily. The timing will depend on how large you leave the cauliflower pieces, but it usually takes about 20 minutes. Don't let the cauliflower burn, but I think the slightly browned edges add character and flavor. The garlic should also be very soft by now.
• Put the roasted cauliflower with the garlic cloves into a food processor along with the butter (optional) and the sour cream. Pulse-puree until the mixture is smooth. Adjust seasonings as necessary and serve warm.

CAULIFLOWER PUREE

Steps:

• Add cauliflower to a large pot, add enough water to cover, and set over high heat and bring to a boil.
• Cook until cauliflower is fork tender, roughly 12 minutes. Drain thoroughly. Return cauliflower to pot, add butter and let it melt and blend.
• Add half the milk and blend. Pour roughly blended pot mixture into a blender and puree.
• Add more milk, blending constantly, until desired texture is reached. Season with salt and pepper or creole seasoning.