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
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.
TRUFFLED CAULIFLOWER GRATIN
In this otherwise humble gratin, we're going to use another, much more delicious delivery system of truffles: truffle pecorino cheese. For less than $10 worth of cheese, I think you can get a nicer, truer truffle flavor. By the way, if you know they actually make this cheese with synthetic truffle oil, please keep it to yourself, and don't spoil it for me.
Provided by Chef John
Categories Side Dish Vegetables Cauliflower
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Butter a 9x13-inch baking dish with 1 tablespoon butter.
- Melt butter in a saucepan over medium heat. Whisk flour into butter; cook and stir until raw flour taste cooks off, 2 to 3 minutes.
- Gradually whisk milk into flour mixture. Increase heat to medium-high; cook and stir until mixture thickens and comes to a simmer, 5 to 10 minutes. Stir truffled pecorino cheese, salt, cayenne pepper, and nutmeg into milk mixture until cheese sauce is thick.
- Bring a large pot of salted water to a boil; add cauliflower and cook until slightly tender, about 6 minutes. Drain and transfer cauliflower to prepared baking dish. Spread cheese sauce evenly over cauliflower. Dust with bread crumbs, Parmigiano-Reggiano cheese; drizzle olive oil over the top and sprinkle with a pinch of cayenne pepper.
- Bake in the preheated oven until browned and bubbling, about 30 minutes. Garnish with chopped fresh chives.
Nutrition Facts : Calories 240.6 calories, Carbohydrate 17.2 g, Cholesterol 35.1 mg, Fat 21.9 g, Fiber 3 g, Protein 12.4 g, SaturatedFat 8.1 g, Sodium 462.8 mg, Sugar 7 g
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.
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