New recipe for Cauliflower puree
 

My daughter is a server at a very good restaurant. One of their sides is cauliflower puree. She got the recipe and made some for Thanksgiving. So good and a real substitute for those mashed potatoes from our previous life. We now have it every week. To make it easy, we use frozen cauliflower.

The recipe is: 2 packages of frozen cauliflower, 3/4 cup half and half or light cream thickened with almond flower (1/4 - 1/3 cup). While the cauliflower is cooking, thicken the cream with the almond flour on the stove. Just heat the cream and stir the almond flour in. We don't have a food processor so I mash the cooked cauliflower up a bit and put it in the blender with the sauce. I have to stir it quite a bit. The restaurant adds capers and golden raisins to their recipe. We use the capers and sometimes some dried berries. The best is to add some bacon (cooked of course). Sometimes we eat the leftovers as a meal with the bacon and some cheese melted on top.

I know this should go in the recipe section but this is SO good that I wanted more people to see it.

that sounds yummy! i tried to make fauxtatoes with cauliflower but was disappointed with my results. maybe now that i have a food processor, i can give it another shot. one thing i didn't do before was add cream. basically just blended up (not exactly smooth) cauliflower with bacon and sour cream.

That DOES sound great!

It is an excellent recipe !

I've been making cauliflower mash since I read about it in Rose Elliot's recipe book. I find that it is even more tasty than mashed potatoes.

I usually make my using fresh cauliflower ( nothing wrong with frozen however). I steam it in the microwave until it falls apart. Whiz it up in my food processor with salt, pepper, grated nutmeg,non dairy milk, 2 spoons of soya cream ( or dairy) and evo.

I often make fish pie, cottage pie and substitue the potato topping with it and you honestly can't tell the difference.

well i am going to try this out. sue

I made some cauliflower mash and served it with steak last night.

I swear it tastes liked mashed potatoes. The secret of the recipe is to add lots of butter and cream and to serve up piping hot.

So the key to the cauliflower mash is to put it through the food processor? I tried just mashing it once with butter and cream and it was so-so.

Thanks for the tips! I am going to try this recipe next time!

Yes, and to serve it hot with plenty of either cream, evo/butter.......black pepper and a good pinch of grated nutmeg. :yum: