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
CAULIFLOWER PUREE IN CARROT NEST
Provided by Moira Hodgson
Categories side dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Place the cauliflower florets and the milk in a large saucepan. Cook, covered, until tender (about 5 to 10 minutes). Drain, reserving the milk. Puree the cauliflower in a food processor, using enough milk to make a smooth puree. Season with salt and pepper; keep warm.
- Melt butter with oil in large pan. Add carrots, rosemary leaves, sugar, salt and pepper and cook for about 15 to 20 minutes, stirring frequently, until carrots are caramelized.
- To serve, place carrots in round serving dish, making a large well in the center for the cauliflower puree. Put the puree in the center. Decorate with rosemary sprig and serve.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 642 milligrams, Sugar 11 grams, TransFat 0 grams
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
LEMONY CARROT AND CAULIFLOWER SOUP
The beauty of a soup like this - other than its bone-warming properties - is that you don't need a recipe. You can pretty much simmer together any combination of vegetables with a little water or broth, purée it, top it with good olive oil and salt, and end up with something good to eat. The addition of miso paste and crushed coriander to the broth, and fresh lemon and cilantro at the end, zips things up without negating the comfort factor.
Provided by Melissa Clark
Categories dinner, lunch, weeknight, soups and stews, appetizer, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large, dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, 2 to 3 minutes. Transfer to a mortar and pestle and coarsely crush.
- Return the pot to medium heat. Add the oil and heat until warm. Stir in onion; cook, stirring occasionally, until soft and lightly colored, 7 to 10 minutes. Stir in garlic and cook 1 minute.
- Add carrots, crushed coriander, salt and 6 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes.
- Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. (Alternatively, you can let soup cool slightly then purée it in batches in a food processor or blender.) If necessary, return the puréed soup to the heat to warm through. Stir in the lemon zest and juice just before serving. Drizzle with oil and sprinkle with chile, sea salt and cilantro leaves.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 7 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 787 milligrams, Sugar 10 grams
CARROT PUREE
Carrots pair beautifully with anything from roasted meat to grilled fish. Cook the carrots fully to ensure a velvety smooth puree. -Gina Myers, Spokane, Washington
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a Dutch oven, heat oil over medium heat. Add carrots and shallots; cook and stir 12-15 minutes or until carrots are crisp-tender. Stir in garlic and thyme; cook 1 minute longer. Add water to cover carrots; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until carrots are very tender., Drain; cool slightly. Place carrot mixture, salt and pepper in a food processor; process until smooth.
Nutrition Facts : Calories 172 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 455mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 7g fiber), Protein 3g protein.
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