Garlicky Cauliflower Puree

Well… I’m sitting at my dining room table, typing this post, and waiting to hear if we have a snow day or not tomorrow as schools close in surrounding towns one by one.  I love that teachers and administrators have the same anticipation that kiddos do.  Keep those fingers crossed!   

Now.. back to this vegetable.  For dinner tonight I was playing around with baking chicken drumsticks. I want to find more recipes that can go into the oven and bake on their own without much tending.  While that experiment was in progress I was freed up to focus on sides. We have been roasting vegetables a lot recently, and so I chose to mash up the cauliflower instead.  This article had the brilliant idea of steaming it in stock rather than water. The result was smoother than any cauliflower mash I’ve made before, and it didn’t include any milk or cheese.

Since I was baking chicken I decided to also roasted some garlic cloves in the oven and then blended them in the final puree. Definitely a keeper!

cauliflower puree 2

Ingredients:

  • 1 head of cauliflower
  • 1 cup of chicken stock
  • 1 teaspoon of salt
  • 2-3 cloves of garlic

Steps and Notes:

  1. Place the garlic into a 400 degree oven for 10 minutes
    • This worked tonight because I was also baking some chicken, so the oven was already on
  2. Cut the stem off of the cauliflower and dice the florets into small bits
  3. In a medium soup pot add the salt to the chicken stock and bring it to a boil
  4. Cover, reduce to a simmer, and cook for 20 minutes.
  5. Remove the cauliflower with a slotted spoon and place into a food processor
  6. Add 1/4 cup of the remaining stock
    • Surprisingly, that was basically all that was left in the pot because the cauliflower soaked in all of that delicious flavor and juice!
  7. Pulse a few times, then add the roasted garlic
  8. Blend For 15 more seconds, or so, until smooth!

Serve warm!

Thoughts for next time:

  • Follow the same recipe using half broccoli and half cauliflower
  • Season with chili or jalapeno
  • What other ideas do folks have for this side?

 

cauliflower puree

12 comments

  1. Oh yes, roasting any veggie surely brings out the flavor profile of it! I think a little fresh-grated Parmesan or cheddar cheese plus just a teeny pinch of mustard might give it the flavor boost you are looking for! Glad you are out there experimenting!

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  2. Yum, its been awhile since I have done cauliflower this way. For me it is quite a versatile dish, and healthy. I basically played with herbs and spices, and just went with whatever at the time.

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  3. Fantastic idea to cook the cauliflower in stock – I’ll try this next time as I find just steaming it alone can lead to a lumpy mash!

    Liked by 1 person

    1. It was a true game changer with this dish. I agree, previously I had always found that the it would never fully mash. I’d love to know what you think if you make it!

      Liked by 1 person

      1. Will do – have you also tried roasting it whole?

        Liked by 1 person

      2. I haven’t. Do you recommend? Does it cook all the way through?

        Liked by 1 person

      3. Hi you must give it a try – it takes an hour at 180C to 200C but yes it cooks through. All it needs is massaging with olive oil, salt and lemon before cooking. Check out my recipe!

        Liked by 1 person

      4. I’m going to try it this week! Looking forward to it. I will indeed check out your recipe. Thank you!

        Liked by 1 person

  4. I can see how cooking it in the stock would add additional flavor. I’ve sometimes added a little creme fraiche or sour cream to mashed cauliflower.

    Liked by 1 person

    1. Lovely ideas! Thanks for stopping by and for giving me some new things to try.

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      1. My pleasure.

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  5. […] week I made cauliflower puree, by experimenting with the new idea of steaming it in stock. The result was creamier than any […]

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