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
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.
CREAMY CAULIFLOWER SOUP
Pureed cauliflower florets and low-sodium chicken broth serve as the base for this creamy soup recipe, while roasted cauliflower leaves are used as a garnish.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. In a medium pot, combine chicken broth and cauliflower; season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook until cauliflower is very tender, about 20 minutes. Working in batches, puree cauliflower until smooth (thin it with broth, if necessary).
- Meanwhile, on a small baking sheet toss cauliflower leaves with oil; season with salt and pepper. Roast until brown and tender, about 10 minutes. Serve as garnish on soup.
Nutrition Facts : Calories 80 g, Fat 1 g, Fiber 5 g, Protein 8 g, Sodium 435 g
PUREED CAULIFLOWER
Provided by Pierre Franey
Categories dinner, quick, side dish
Time 25m
Yield 4 - 6 servings
Number Of Ingredients 6
Steps:
- Break cauliflower into florets. Add them to a kettle with cold water to cover. Add 1/4 cup milk. Add salt. Bring to a boil and simmer for 15 minutes, or until tender. Drain well.
- Put pieces, a few at a time, into the container of a food processor. Blend to a puree. Or put cauliflower through a food mill or ricer. Spoon puree into a saucepan. Heat remaining milk and add it to saucepan. Add butter, nutmeg and pepper. Blend well. Check for seasonings. Serve hot.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 459 milligrams, Sugar 5 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
CAULIFLOWER PUREE
This simple but surprisingly flavorful puree is a satisfying stand-in for mashed potatoes, and it couldn't be easier. There's no cream in it and only a teensy touch of butter, so it's good for anyone counting calories or carbs. It pleases the meat-and-potatoes eaters at my table, even though it contains neither.
Provided by Nicholio
Categories Fruits and Vegetables Vegetables Cauliflower Mashed
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Bring a 4-quart pot of salted water to a boil; add cauliflower and simmer until tender, 7 to 10 minutes. Drain cauliflower, reserving 1 cup cooking liquid.
- Blend cauliflower and 1/4 cup cooking liquid in a blender until smooth, adding more water until desired consistency is reached. Add butter and pulse until incorporated; season with salt.
Nutrition Facts : Calories 61.4 calories, Carbohydrate 7.6 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 3.6 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 102.3 mg, Sugar 3.5 g
ROASTED CAULIFLOWER AND GARLIC PUREE
We enjoy pureed cauliflower but have had difficulty getting the consistency right. Steaming and boiling the cauliflower causes it to pick up too much moisture and the result is a really horrid soupy mess. We solved the problem by roasting the cauliflower with some garlic instead of using a water based method. The texture is close to mashed potatoes, but much healthier. I've indicated that this will serve 4, but to be honest, when I do this, I double the recipe. We use a lot of garlic, but we love it roasted. If you don't like garlic, don't use as much!
Provided by Akikobay
Categories Cauliflower
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
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
Provided by Marian Burros
Categories dinner, easy, side dish
Time 10m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Break cauliflower into florets and steam or cook in boiling water until barely tender. Drain and run under cold water to stop cooking.
- Place in a food processor and, using steel blade, process together with butter to a puree.
- Season with salt, pepper, nutmeg and paprika. Refrigerate if desired.
- To serve, heat thoroughly, thinning with milk if necessary.
CAULIFLOWER PURéE
Categories Food Processor Vegetable Side Quick & Easy Wheat/Gluten-Free Cauliflower Winter Healthy Gourmet
Yield Makes 1 serving
Number Of Ingredients 6
Steps:
- Simmer cauliflower, garlic, broth, and salt in a small saucepan, covered, until cauliflower is very tender, about 10 minutes. Purée mixture with cream and butter in a food processor until smooth (use caution when blending hot liquids), or mash with a potato masher or a fork.
CAULIFLOWER PURéE RECIPE BY TASTY
If you like creamy mashed potatoes, this cauliflower purée is for you! Made with just 5 ingredients (that happen to be vegan), it's silky smooth and full of savory flavor from nutritional yeast and garlic powder (add an optional pinch of nutmeg for a hint of the holidays). Super quick to whip up, the purée is a standout side for holiday gatherings and weeknight dinners alike!
Provided by Danielle DeLott
Categories Sides
Time 20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Fill the bottom of a double boiler halfway with water. Cover and bring to a boil over high heat.
- Cut the cauliflower into florets.
- Add the cauliflower to the steamer basket. Place over the boiling water, cover, and steam until tender, about 10 minutes.
- Transfer the cauliflower to a blender. Add the coconut milk and blend until smooth. Add the nutritional yeast, garlic powder, salt, and nutmeg, if using, and blend until incorporated (alternatively, transfer the cauliflower to a medium pot with the remaining ingredients and use an immersion blender to blend until smooth). Season with more salt to taste.
- Serve immediately, or transfer to a medium pot, cover, and keep warm until ready to serve, re-warming over medium-low heat if needed. Garnish with a pinch of nutmeg before serving, if desired.
- Enjoy!
Nutrition Facts : Calories 157 calories, Carbohydrate 16 grams, Fat 8 grams, Fiber 4 grams, Protein 5 grams, Sugar 5 grams
PUREED CAULIFLOWER SOUP
vellutata di cavolfiore Recipe is a modified combination of two recipes given January 2010 copy of La Cucina Italiana
Provided by Phil Franco
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a wide, heavy saucepan or Dutch oven, heat oil over medium heat. Add onion, reduce heat to low and cook, stirring occasionally, until softened (do not brown), about 5 minutes.
- Add cauliflower, potato and 2 tablespoons butter; stir to combine. Increase heat to medium and continue to cook, stirring occasionally, for 10 minutes. Add 2 cups broth and 1/4 teaspoon fine sea salt. Bring to a simmer, reduce heat to medium-low, cover and cook until cauliflower is tender, 25 to 30 minutes.
- Meanwhile, spread bread in a single layer on a baking sheet. Bake until croutons are dry and lightly golden, 12 to 15 minutes. Remove from oven and cool on a wire rack.
- In a large skillet, heat remaining 1 1/2 tablespoons oil over medium heat. Add escarole and generous pinch salt; cook, stirring frequently, until wilted and tender, about 3 minutes.
- In a blender, carefully purée cauliflower mixture in batches. Return purée to pot and gently heat to warm through. Adjust seasoning. Add additional broth and/or water to thin soup to your liking, if desired.
- Ladle soup into bowls, top with escarole and croutons, drizzle with oil and sprinkle with a little salt.
Nutrition Facts : Calories 328.9, Fat 18, SaturatedFat 7.6, Cholesterol 26.7, Sodium 218.1, Carbohydrate 37.7, Fiber 9, Sugar 4.9, Protein 7.5
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