Ingredients
Method
- Chop the cauliflower into florets, ensuring they're roughly the same size for even cooking.
- Place the cauliflower in a steamer over a large pot of boiling water and steam for 15 minutes or until tender. Alternatively, boil the cauliflower in salted water for 10 minutes or until tender. Remove and drain. Cover with a lid and set aside.
- In the same pan, melt the butter over medium heat. Add the garlic and sauté until fragrant (about 1 minute), being careful not to brown the garlic as it can turn bitter. (If you want discard the garlic or blend it with cauliflower.)
- Using a food processor or blender, transfer the cooked cauliflower into the appliance and blend on high speed until smooth or to the desired consistency.(You may need to do this in batches of two or three, depending on the size of your blender or processor.)
- Return blended cauliflower to the pan with garlic, and butter. Add heavy cream and Parmesan cheese. Mix until smooth and creamy. Season with salt and pepper to taste. If necessary, heat the puree before serving.
- Serve as a side dish garnished with a sprinkle of fresh herbs or a drizzle of olive oil for added flavor and visual appeal.
Nutrition
Serving: 1ServingCalories: 104kcalCarbohydrates: 10gProtein: 5gFat: 6gSaturated Fat: 3.6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.6gCholesterol: 15mgSodium: 323mgPotassium: 542mgFiber: 3.5gSugar: 3.7gVitamin A: 282IUVitamin C: 99mgCalcium: 81mgIron: 0.9mg
Notes
- Cauliflower – 1 very large head or 1.5 medium head. About 8 cups of florets.
- Reserve some of the water you used to cook the cauliflower (about 2-3 tablespoons) to adjust the consistency to your taste after you have pureed it, this also helps the puree to stay smooth.
Tried this recipe?Let us know how it was!