ROASTED CAULIFLOWER W/PARMESAN & WHITE TRUFFLE OIL
Very tasteful side dish
Provided by Monika Rosales
Categories Vegetables
Time 50m
Number Of Ingredients 6
Steps:
- 1. cut cauliflower into small florets....boil about 5 mins
- 2. combine with remaining ingredients(except, parmesan cheese and truffle oil)...broil about 10 mins...or until golden brown...take out and mix in the parmesan cheese and truffle oil...ENJOY
CAULIFLOWER PUREE WITH SHAVED WHITE TRUFFLES
Fresh white truffles are one of nature's gifts; their earthy taste is a good match for the nutty cauliflower. The puree also tastes delicious drizzled with white-truffle oil.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Place a steamer basket in a medium saucepan filled with 1 inch of water; bring water to a boil, and add the cauliflower. Steam until very tender when pierced with the tip of a knife, about 15 minutes. Repeat with the celery root in the steamer; steam until very tender, about 15 minutes. Set aside.
- Melt the butter and the mascarpone in a small saucepan over low heat. Transfer the cauliflower and the celery root to the bowl of a food processor. Drizzle in the warm butter mixture, and process just until the mixture is smooth. Season with salt and pepper to taste. The mixture may be made up to this point and held for 30 minutes in the top of a double boiler, covered, over simmering water. Transfer the puree to a warm serving bowl. Shave the truffle, if using, over the puree. Serve hot.
CAULIFLOWER SOUP WITH WHITE TRUFFLE OIL
Categories Soup/Stew Onion Sauté Low Carb Quick & Easy Cauliflower Winter Bon Appétit
Yield Serves 6 as a first-course
Number Of Ingredients 7
Steps:
- Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 8 minutes. Add cauliflower and sauté 2 minutes. Add broth. Cover and simmer until cauliflower is tender, about 25 minutes.
- Working in batches, transfer soup to blender and purée until smooth. Return soup to pot. (Soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Bring soup to simmer. Season to taste with salt and pepper.
- Ladle soup into bowls. Drizzle truffle oil over. Garnish with chives.
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 WITH TRUFFLE OIL
Steps:
- Coarsely chop cauliflower and simmer in a pan of salted water until tender. Drain. Heat So Nice in a saucepan. Add drained cauliflower and mash together. Add oil, vinegar and salt to cauliflower, and mix until combined. Serve as you would mashed potatoes.
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
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