CAULIFLOWER & PARSNIP PUREE
This is a very tasty replacement for mashed potatoes. My boyfriend was absolutely shocked when I told him what the ingredients were and then he asked for seconds. He even commented that he guessed that giving up mashed potatoes would be ok with him if he could have this instead. Oh, did I mention that he's a meat & potato man from Texas? High praise, indeed.
Provided by Chef Emstar
Categories Cauliflower
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Peel the parsnips and chop into even sized chunks. Put in a large pot and bring to a boil.
- Boil for 10mins and add the cauliflower.
- Cook for 10 more minutes.
- In the meantime, sauté the onion and garlic in a small pat of butter until they are translucent.
- Drain the cauliflower and parsnips and put into a blender.
- Add the onion and garlic, remaining butter, horseradish and milk to the blender.
- Puree until smooth. If it's too thick add a bit more milk.
- Season with salt and pepper.
- If it needs more zip add a bit more horseradish.
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 AND PARSNIP GRATIN
Provided by Patrick and Gina Neely : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Add the cauliflower and parsnips to a large pot of salted boiling water. Cook to soften, 4 minutes. Drain and rinse under cold water in the sink.
- Add the butter to a large saucepan or braising pan over medium-high heat. Once the butter is foaming, add the shallots and saute until tender, about 3 minutes. Sprinkle with salt and pepper. Stir in the flour and cook until pale blonde and pasty, 2 to 3 minutes. Slowly whisk in the warm milk, making sure no lumps from the flour remain. The sauce should begin to thicken up as it begins to simmer. Once the sauce becomes thick, turn the heat to low, and add the Cheddar in handfuls. Stir until melted and season with hot sauce. Add the drained cauliflower and parsnips into the cheese sauce and stir to coat.
- Mix together the breadcrumbs, Parmesan, olive oil, parsley and some salt and pepper in a small bowl. Top the casserole with the breadcrumb mixture. Bake until bubbling and golden, 20 minutes. Let rest 5 minutes before serving.
CAULIFLOWER APPLE PUREE
Provided by Amanda Hesser
Categories easy, appetizer, side dish
Time 55m
Yield 4 side dish servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Slash apple in several spots and place it in a small baking dish. Sprinkle oil on top. Bake until apple is very tender and wilted, 30 to 40 minutes. Cool, peel and core apple. Reserve flesh.
- Fill a large pot with water, season generously with salt, and bring to a boil. Add cauliflower and cook until very tender, 5 to 7 minutes. Drain and transfer to a food processor. Add half the apple and three tablespoons of butter. Process for 3 to 4 minutes, occasionally scraping down sides with a spatula; puree should get smoother and silkier the longer it processes.
- Adjust seasoning, adding more apple, butter or salt as desired; there should be just a hint of sweetness from the apple. Transfer to a serving dish, and serve hot.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 522 milligrams, Sugar 8 grams, TransFat 0 grams
CAULIFLOWER PUREE IN CARROT NEST
Provided by Moira Hodgson
Categories side dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Place the cauliflower florets and the milk in a large saucepan. Cook, covered, until tender (about 5 to 10 minutes). Drain, reserving the milk. Puree the cauliflower in a food processor, using enough milk to make a smooth puree. Season with salt and pepper; keep warm.
- Melt butter with oil in large pan. Add carrots, rosemary leaves, sugar, salt and pepper and cook for about 15 to 20 minutes, stirring frequently, until carrots are caramelized.
- To serve, place carrots in round serving dish, making a large well in the center for the cauliflower puree. Put the puree in the center. Decorate with rosemary sprig and serve.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 642 milligrams, Sugar 11 grams, TransFat 0 grams
CAULIFLOWER PURéE
Categories Milk/Cream Blender Vegetable Side Vegetarian Quick & Easy Cauliflower Fall Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 6
Steps:
- Bring half-and-half with cauliflower, covered directly with a round of parchment paper, just to a boil in a 3-quart heavy saucepan over moderate heat, then reduce heat and simmer until cauliflower is tender, 10 to 12 minutes.
- Transfer cauliflower with a slotted spoon to a blender and blend with 1/4 cup cooking liquid until smooth (use caution when blending hot liquids), then add salt and pepper. Reheat over low heat, stirring occasionally, before serving.
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