cauliflower puree recipeIt’s not terribly interesting looking in the picture, but I PROMISE, it’s delicious.   Until my Hubby tasted my Cauliflower Puree he reckoned the only way to eat cauliflower was smothered in a cheese sauce to disguise the taste. He’s changed his opinion since I made this – he loves it.   You can also use this recipe to make cauliflower mash (keep reading!)

You can serve this as a side dish, in the place of cheese sauce, or simply wherever you’d usually use mashed potato. This is also fabulous over pasta with bacon and  mushrooms (a great alternative to a more calorie-laden cream-based sauce).  Hmmmmm. I mix this in with macaroni and call it Mac n’ Cheese for my vegetable-hating-son. He scoffs it, blissfully unaware that he is eating cauliflower. Gotcha.

(TIP:  You can make this ahead of time, just restrain yourself from eating at least a quarter of it before serving time…  It’s addictive. You’ve been warned!).

Notes

    • If you are going to use this as a replacement for mashed potato, drain most of the liquid. If you are using this in the place of the cheese sauce, you’ll only need to drain 1/2 cup of the liquid out before pureeing it.
    • Keeps for up to a week in the fridge.

  

Cauliflower Puree

Ingredients

  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 1 whole cauliflower head,  stalks removed, broken into  florets
  • 2.5 c milk (you can also use a mix of cream and milk)
  • 1 teaspoon dried chicken/vegetable stock (e.g. Maggi)
  • ½ c grated Parmesan cheese
  • 2 tablespoons butter
  • ½ teaspoon salt
  • Freshly ground black pepper - a couple of grinds

Instructions

  1. In a large sized saucepan (make sure it’s big enough to take all the cauliflower!) melt the butter. Add the onion, cook over a medium heat, stirring until the onion  is soft.
  2. Add the garlic, cauliflower florets, milk, stock.  Cover the saucepan, reduce the heat and simmer gently for 15 minutes.
  3. Remove saucepan from heat. Drain half the liquid into a jug and keep to one side*.  Add Parmesan butter and salt to the cauliflower.
  4. Time to puree the mixture. I used a hand held stick mixer for this step but you can also use a blender or a food processor. Blitz it!
  5. If the mixture isn't creamy enough, add a little of the reserved liquid to get it to the desired consistency.
  6. Season to taste.  Keep the puree warm prior to serving
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