Creamy Cauliflower Puree Recipes

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CREAMY CAULIFLOWER PUREE

This creamy puree comes from Hosea Rosenberg, winner of Bravo's "Top Chef" and executive chef at Jax Fish House Boulder

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 5



Creamy Cauliflower Puree image

Steps:

  • Melt butter in a large, wide saucepan over medium-low heat. Add cauliflower and cook, stirring frequently, about 5 minutes. Add cream, 1/4 cup water, and season with freshly grated nutmeg, salt, and pepper. Bring to a simmer; cover and reduce heat to low. Let simmer for 10 minutes.
  • Working in batches, transfer cauliflower mixture to the jar of a blender or bowl of a food processor; blend until smooth. Season with salt and pepper and serve hot.

5 pounds cauliflower, broken into very small florets
1 cup (2 sticks) unsalted butter
2 cups heavy cream
Freshly grated nutmeg
Coarse salt and freshly ground white pepper

CREAMY CAULIFLOWER PUREE

This savory side dish is a healthy stand-in for mashed potatoes. Vary it by adding roasted garlic, shredded low-fat cheese or fresh chopped herbs. (inspired by a recipe from Eating Well)

Provided by dolphyn722

Categories     Cauliflower

Time 30m

Yield 3/4 cup, 4 serving(s)

Number Of Ingredients 7



Creamy Cauliflower Puree image

Steps:

  • Cook cauliflower & garlic until very tender.
  • Place the cooked cauliflower and garlic in a food processor.
  • Add yogurt, 2 teaspoons oil, salt and pepper; pulse several times, then process until smooth and creamy.
  • Garnish with chives, if desired drizzle 2 more teaspoons of olive oil. Serve hot.

Nutrition Facts : Calories 85.9, Fat 2.5, SaturatedFat 0.4, Cholesterol 0.4, Sodium 367, Carbohydrate 13.2, Fiber 5.1, Sugar 6.4, Protein 5.3

8 cups cauliflower, cut into bite size florets (about 1 head)
4 garlic cloves, crushed, peeled and cooked with cauliflower
1/3 cup nonfat plain yogurt
2 teaspoons extra virgin olive oil
1/2 teaspoon salt
1 dash fresh ground pepper, to taste
1/8 teaspoon chives, for garnish

CREAMED BAKED CAULIFLOWER

Creamed cauliflower has been a favorite at our table for generations. The crispy baked top gives this easy dish a very nice look and taste!

Provided by BUNKYDARL

Categories     Side Dish     Vegetables     Cauliflower

Time 50m

Yield 6

Number Of Ingredients 8



Creamed Baked Cauliflower image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a saucepan over medium heat. Mix in flour and bring to a boil. Add pepper and salt as mixture starts to thicken. Slowly add milk and stir; return to a boil and remove from heat.
  • Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 3 to 6 minutes.
  • Transfer cauliflower to an ungreased baking dish. Pour sauce over cauliflower. Sprinkle bread crumbs on top and lay butter slices over bread crumbs.
  • Bake, uncovered, in the preheated oven until golden brown on top and heated through, about 30 minutes.

Nutrition Facts : Calories 266.7 calories, Carbohydrate 22.8 g, Cholesterol 44.2 mg, Fat 17.4 g, Fiber 3.1 g, Protein 6.3 g, SaturatedFat 10.5 g, Sodium 565.1 mg, Sugar 4.9 g

3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon ground black pepper
1 dash salt
1 cup milk
1 medium head cauliflower, broken into florets
1 cup seasoned bread crumbs
5 tablespoons butter, cut into thin slices

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



Cauliflower Puree image

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

1 head (1 3/4 pounds) cauliflower, stem and tough stalks trimmed, florets roughly chopped
1 cup water or chicken stock, preferably homemade
2 to 3 tablespoons sour cream
1 tablespoon unsalted butter, softened
Coarse salt and freshly ground pepper

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



Cauliflower Puree image

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

salt to taste
1 head cauliflower, cut into florets
1 tablespoon butter

PURéE OF CAULIFLOWER WITH CURRY

Provided by Julia Reed

Categories     weekday, side dish

Time 20m

Yield 6 side-dish servings

Number Of Ingredients 6



Purée of Cauliflower With Curry image

Steps:

  • Trim off leaves and cut out central core of cauliflower; break into florets. Peel the core and slice. Halve the florets lengthwise.
  • Bring 1/2 cup water to a boil in a 2-quart saucepan over medium heat, add the core and florets and cook, covered, until tender, about 5 minutes.
  • Drain the cauliflower pieces, reserving cooking water, and place in food processor. Add 1/4 cup cooking water, butter, curry powder, salt and pepper and purée to desired consistency, adding more cooking liquid or more butter, if desired. (I like this purée a bit rough, but you can purée until smooth and add a bit of heavy cream for a richer and more elegant looking purée.) Check for seasonings and serve immediately or turn purée into a gratin dish and reheat in a 250-degree oven when ready to serve.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 2 grams, Carbohydrate 45 grams, Fat 6 grams, Fiber 19 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 467 milligrams, Sugar 17 grams, TransFat 0 grams

12-pound head cauliflower (untrimmed)
2 tablespoons unsalted butter, softened, plus more to taste
2 teaspoons hot curry powder (like Madras)
1/2 teaspoon salt
1/8 teaspoon ground white pepper
Heavy cream (optional)

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



Cauliflower Purée Recipe by Tasty image

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

2 medium heads of cauliflower
1 cup full-fat coconut milk, or vegetable broth
½ cup nutritional yeast
2 teaspoons garlic powder
2 teaspoons kosher salt, plus more to taste
nutmeg, optional

CREAMY CAULIFLOWER

The first time I made this rich side dish for a big family meal, it was an instant hit. When everyone had eaten their fill, there was a lively discussion on who would be the lucky one to take home the leftovers.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 5-7 servings.

Number Of Ingredients 10



Creamy Cauliflower image

Steps:

  • In a large saucepan, bring cauliflower and 1 in. of water to a boil. Reduce heat; cover and cook for 6-7 minutes or until crisp-tender. Drain well; set aside. , In another saucepan, saute garlic in butter for 1 minute. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in the cauliflower, bacon, salt, pepper and cayenne. Pour into a greased 1-1/2-qt. baking dish. Sprinkle with cheese. , Bake, uncovered, at 400° for 15-20 minutes or until cheese is melted.

Nutrition Facts : Calories 227 calories, Fat 18g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 332mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.

1 medium head cauliflower (about 1-1/2 pounds), broken into florets
2 garlic cloves, minced
6 tablespoons butter, cubed
2 tablespoons all-purpose flour
1-1/2 cups 2% milk
4 bacon strips, cooked and crumbled
1/4 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
1 cup shredded Swiss cheese

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



Roasted Cauliflower and Garlic Puree image

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.

1 head cauliflower, rinsed and separated into small florets
1 head garlic, separated and peeled
3 tablespoons olive oil
salt, to taste
butter (optional)
1/2 cup nonfat sour cream

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