I was left with too much cauliflower, which I used in my dijon chicken recipe, so I made a puree with it, and it turned out fantastic! Great alternative to pureed potatoes, and healthy too!
Cauliflower Puree
Ingredients:
2 C. cauliflower florettes
2 C. chicken broth (vegetable broth)
3 Tbsp. white truffle oil
1/2 medium yellow onion, chopped coarsely
S & P to taste
Optional spices to add: 1/2 tsp of ground nutmet, 1 tsp of parsley
Appliances:
Immersion Blender
12 x 6 baking dish (or whatever you use for lasagna)
Large mixing bowl.
Directions:
1. Pre-heat oven 400 degrees. Into baking dish, add cauliflower, onion, drizzle with oil, season with salt and pepper, toss everything to get evenly coated. Place into oven, 20 mins.
2. After 20 mins, pull baking dish out, add broth, stir everything again, put back into oven for another 20 mins.
3. When 20 mins are up, pull baking dish out, set onto trivet and let cool 5 mins. Pull out your immersion blender and mixing bowl. With a ladel, scoop out the cauliflower florets and place into mixing bowl, when all cauliflower is out of dish, carefully poor juices and onions into mixing bowl.
4. On the low setting (to avoid splatter), turn on your immersion blender. If cauliflower is too big, stop the blender, and in the bowl take a fork and sharp knife and cut the pieces, if needed. Then try the immersion blender again. Once everyhing is a beautiful puree, season with salt and pepper, then taste. Oh its glorious! I added dried parsley and a dash of nutmeg, even better!
Pair this with fish, chicken, or pour into sauce pan, add more broth and some half n' half, and you can have a creamy cauliflower soup!
Bon appetit!
