A different way to make and old standby veggie. I like to puree mine to a texture similar to creamy grits.
- Add cauliflower to a large pot, add enough water to cover, and set over high heat and bring to a boil.
- Cook until cauliflower is fork tender, roughly 12 minutes. Drain thoroughly. Return cauliflower to pot, add butter and let it melt and blend.
- Add half the milk and blend. Pour roughly blended pot mixture into a blender and puree.
- Add more milk, blending constantly, until desired texture is reached. Season with salt and pepper or creole seasoning.
Very good, I didnt miss the mashed potatoes I would have served at all. Used unsalted butter and enough skim milk to make a thicker puree so it would hold up to gravy. Next time I will get the Steamer's frozen cauliflower and cook it in the microwave to save some time. Made and reviewed for the Pick A Chef Orphanage - May 2012.
Definitely a winning recipe, & so easy to prepare, too! I did steam the cauliflower, then when putting the recipe together, I seasoned it with lemon pepper & just a pinch of salt! Very satisfying as a puree side dish, but I also like the 1st reviewer's working it around to serve as a soup! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]
I am so honored to be the first to review this recipe. I chose it for the simple, easy to find ingredients. This recipe is easy to follow. One thing I didn't do is cover the cauliflower with water. Just put about an inch or so of water in the bottom of my sauce pan. That way when I am draining the liquid all those good nutrients from the cauliflower don't go down the drain. I am not afraid of fat so I used the full amount of butter and my blend of "half and half" using skim milk and heavy cream. I used my Ninja food processor to blend to my desired consistancy. Similar to thin mashed potatoes. By the way this would be excellent for someone who is following a low carb diet and miss having the mashed potatoes. After photographing I used your recipe to throw together a thick cauliflower and cheese soup for lunch. (Just added shredded sharp cheddar, onion, garlic, some chicken bullion and some additional liquid.) It sure hit the spot. Thanks for sharing your recipe southernmojo. Made for PAC Spring 2012.