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
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- Preheat the oven to 375F. Line 2 baking sheets with parchment paper. Arrange the cauliflower florets and the garlic (it's important not to crowd the baking sheets). Drizzle with 2 tablespoons of the olive and bake for 45 minutes or until tender (depending on the size of the cauliflower florets, baking may take longer. Fresh cauliflower will take longer to bake as well)
- Remove the cauliflower and garlic from the oven, let it cool slightly and transfer to a food processor. Add the remaining 1-2 tablespoons of olive oil, salt, pepper, and non-dairy milk. Process until smooth. (you might need to add more non-dairy milk to the cauliflower until the desired consistency is achieved). Adjust salt, pepper, and olive oil to taste
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- Remove the leaves from the cauliflower. Turn the cauliflower on it's head and carefully remove the stem but make sure all florets still stick together.
- Take a large pot of water with salt and bring to the boil (it needs to fit the complete cauliflower) and place the cauliflower in it. Cook for about 7 minutes. Remove the cauliflower from the pot with two slotted spoons and set aside to steam dry.
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