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Cauliflower Puree


By The Apartment Kitchen (Visit website)




Calling all carb lovers! If you have not discovered the glorious beauty of pureed vegetables, you mustn’t wait any longer! Peas, greens, and (my personal favorite) cauliflower will transform the way you think about vegetables and possibly replace old time favorites such as mashed potatoes. Don’t believe me? Well, let me just tell you that I am hooked. My pureed cauliflower was creamy and delicious and entirely fat free!





Now, don’t get me wrong, I tested a few alternative options (adding additional ingredients such as a little bit of butter, cream, yogurt, or parmesan cheese) but the plain thing was so so good. It went excellently with the comfort food I made the other night, and best of all – it is super easy! So what are you waiting for?











Cauliflower Puree




Served 2.

Leftover Potential: Reheats smashingly. Goes with almost anything!




1 head cauliflower, broken up into florets

3 cups chicken or vegetable stock

3 cloves garlic

salt, to taste

white pepper, to taste

fresh chopped chives, to taste




Try one of these:

1 – 2 Tbsp heavy cream (optional)

1 Tbsp good extra-virgin olive oil

1 Tbsp butter (optional)

3 Tbsp yogurt (optional)

3 Tbsp grated parmesan cheese (optional)




1. In a medium pot, bring the chicken or vegetable stock to a simmer. Add the florets and cook until tender, 4-5 minutes.

2. Transfer the cauliflower to a food processor or blender, reserving the warm stock. Add the garlic cloves, and slowly puree the cauliflower mixture, adding stock as needed to achieve a smooth texture. Less pureeing will lead to a chunkier, more mashed potato like product, and more pureeing will lead to a smoother textured final result.

3. Season the mixture with salt and white pepper. Gently fold in the chives. If desired, add additional flavoring ingredients. Serve immediately or keep warm until needed.



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