Sunday, March 17, 2013

Cauliflower puree

I made this recipe for cauliflower steaks with cauliflower puree the other day, and it was okay. The cauliflower steaks are really just a different way of serving roasted cauliflower which, while good, does not quite live up to the "steak" moniker. I might try making it again with a different sauce in the future.

The real winner of that dish was the cauliflower puree. Making it is more of a multi-step process than I usually go through but the final product is worth it in my opinion. I served some (with no salt and pepper) to Kiran and he loved it too! So I find myself making it again a couple weeks later, and want to keep the recipe handy.

Cauliflower puree
  • 1 1-pound head of cauliflower, cut into florets
  • 1 cup water
  • 1 cup whole milk
1. Preheat oven to 250°F. 

2. Using sharp heavy knife, cut cauliflower into florets. 

3. Combine florets, 1 1/2 cups water, and milk in medium saucepan, and sprinkle with salt and pepper. (no salt and pepper if making for babies!) Bring to boil and cook until cauliflower florets are very tender, about 10 minutes. Strain, reserving cooking liquid. 

4. Spread florets on large rimmed baking sheet, and bake 10 minutes until slightly dry. While florets are baking, you may want to boil down the water/milk mixture a little. Not totally necessary though. 

5. Transfer florets to blender. Add some cooking liquid and puree until smooth, adding more liquid until you reach the consistency you like.

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