Best Creamy Cauliflower Puree Recipes

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

Ingredients

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.

CREAMY CAULIFLOWER PUREE

CREAMY CAULIFLOWER PUREE image

Categories Vegetable Quick & Easy

Yield 8 servings

Number Of Ingredients 5

Ingredients

1 large head of cauliflower
2/3 cup chicken or vegetable broth (see note in intro)
1 tsp dried tarragon
1/2 tsp salt and 1/4 tsp pepper
2/3 cup whole or 2% evaporated milk (I used regular milk, but probably was more fattening)

Steps:

Put cauliflower and broth in a 5 1/2 qt. Dutch oven. Cover and turn burner on high. Steam until cauliflower is tender and broth has almost evaporated, about 10 minutes. Transfer cauliflower to a blender; add tarragon, salt and pepper. Remove pop-out center and, with motor running, pour in evaporated milk, stopping blender once or twice to stir in any cauliflower chunks (using a rubber spatula), until puree is silky smooth. Serve immediately.

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

Ingredients

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

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