Cauliflower puree is an example of how a side dish can really be the star of the plate.
This under-utilized (in my opinion) brassica has become very popular as of late, showing up in place of potatoes in alternative versions of Shepherd’s Pie and Bangers & Mash and even replacing the flour in a pizza crust. But aside from the versatility that makes it ideal for the gluten-free, low-carb and diabetic diet, cooked, pureed cauliflower has a velvety texture and lightly earthy taste that has me craving and building meals around it all fall and winter long.
This dish is also a perfect example of how you can have Slow Food, Fast. I lit our gas grill, started the puree (easy when you just throw everything into the pot!), and then figured out a second vegetable to serve while the meat and cauliflower were cooking.
Above is a NY strip on a bed of cauli puree with some carrots sauteed in butter and thyme. Below we have a grilled chicken breast on the puree, served with coconut & cayenne marinated kale that I finished on the grill at the last minute. Both dishes were on the plate and being consumed in well under 45 minutes.
(Click on the recipe title below for a printable version of the recipe.)
: A delicious, quick and easy alternative to mashed potatoes
- Cauliflower, in 2” florets – 500 g
- Garlic, quartered – 1 clove
- Bay Leaf – 1
- Butter – 15 ml
- Lemon Zest – 1 whole
- Chicken or Vegetable Stock – 60 ml
- Cream – 60 ml
- Nutmeg, freshly grated – ⅛ tsp
- Parmesan, freshly grated – 30 g (about 60 ml when grated)
- Combine the first 7 ingredients in a medium saucepan. Cover and bring to the boil over medium heat. Reduce to a simmer, and cook until very tender, about 20-25 minutes.
- Remove from the heat and discard the bay leaf. Puree with an immersion blender until very smooth, then stir in the Parmesan and nutmeg. Taste and season with salt and pepper.
- Serve hot.
Preparation time: 5 minute(s)
Cooking time: 20 minute(s)
Diet type: Vegetarian
Diet tags: Reduced carbohydrate, Gluten free
Number of servings (yield): 3
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