Go to the Recipe: Creamy Cauliflower Purée
Interesting - this got rave reviews at a recent dinner party. Quote "This is delicious!!". I say interesting because it's so simple. I used a food processor to quick rough chop the cauliflower but all else the same.
Can I make this ahead of time and heat it up right before serving?
Roasted garlic would work great
I love cauliflower and I think this is an excellent alternative to potato. Let me offer another option with salmon, which I did just recently: I made a puree with potato and fennel, half and half, and spiced it up a bit with the ground fennel seeds and fennel greens from the plant. This (and fennel in general) goes beautifully with salmon.
That would probably overpower the puree unless you toned down the garlic first. Roast a head of garlic the cut of the seared tops of each clove then mash them up. Puree it with the cauliflower and you might have something.
It changes the color, as roasted cauliflower gets brown bits (which enhanced the flavor). Add some horseradish cream for taste and color.
Raw garlic is a little bitter, so I would steam it with cauliflower (diced).
Try this my favourite recipe - https://greenann.com/recipe/cauliflower-buffalo-bites/
Cauliflower Buffalo Bites!
Ingredients:
1/2 cup Gluten-free all Purpose Flour
1/2 cup Water
1 middle head Cauliflower
1 tbsp Paprika
1 clove Garlic
1/2 tsp Salt
1 tsp Ginger
1 tbsp Extra Virgin Olive Oil
1/2 cup Red Hot Sauce
Tasty!)
Yammy! i like cauliflower and I want to try!)
You can add the garlic pod in which cauliflower is poaching, it will release the flavor in the cauliflower.
I’m planning on fixing this cauliflower purée tomorrow. But I’m such a garlic fanatic. Does anyone have an opinion on adding crushed garlic and deleting the lemon... or use garlic in addition to the recommended lemon?
looks good
how much water should be used?
Looks a lovely dish!
I wouldn't eat bacon fat raw, but I'll certainly cook with it
I dropped 80 points eating high fat, low carb. Vegetables are the best vehicle for extra fats like ghee, butter, and cream (grassfed If possible)
This was superb, and super easy. Can't see any reason why it wouldn't work with broccoli, and I have some, so tomorrow, it's the broccoli... I can see a lot of "will it make a good puree" events coming in the next week or two...
"Normal" oil tends to be adulterated and low quality. I wouldn't cook with any lipid I wouldn't eat raw.
I used, and always use, the full butter. I use a top quality pastured butter. If you're vegan, no butter is kinda mandatory, sure. But if you're just worried about "fat calories" you're making a mistake. I dropped 50 lb. BMI around 13 percent. I now wear the same size jeans I wore in high school (at 51). I don't count any calories, let alone fat calories. I eat a lot of whole-food high-quality fats (I avoid refined oils except for high temperature applications). So no magic to this. I got rid of starch and sugar, and processed foods in general. May not work for you, but I doubt worrying about "fat calories" is getting you the results you want.
Yes, that should work.
So good! Loved this. I used a nutribullet to blend and it did great. So smooth and creamy.
This is too delicious, used lime instead of lemon though.
Can these puree's be made a day ahead and kept in fridge until ready to serve? Thinking, make ahead and re-heat in water bath towards end of cooking whatever meat you are doing?
This was extraordinary. I 86'd the butter. Not interested in the fat calories. It was spectacular!!!! Thank you!!
This blew my mind. I had no clue cauliflower could taste so damn good. And so easy!
i did that, it tasted awesome!
@Aaron Kent the flavor would definitely be altered. If you do this, report back the results in the forum
How would we feel about roasting the cauliflower first? Complex and flavorful fun? Or folly?
You could, but I would suggest normal cold pressed olive oil or canola instead of extra virgin. I only use extra virgin for dressing rather than cooking.
may i use extra virgin olive oil instead of butter?
This is a good recipe to convince my better half that dark plates are a necessity in any household. Or at least in ours.
