Thread: Cauliflower puree

On Jun 22, 10:29*pm, ImStillMags <sitara8...@gmail.com> wrote:
> I made a cauliflower puree tonight. * I think I need to write the
> recipe down so I don't forget it, cause it is gooooood.
>
> Whole head of cauliflower broken into florettes and simmered till
> tender.
> Put couple cube of butter, some salt and pepper in the Cuisinart and
> added the
> cauliflower and started to puree.
>
> It was a bit thin so I added *a couple handfulls of potato buds ( I
> always have potato buds on hand to use as a thickener for soups etc).
> Pureed some more, and it
> started to tighten up a bit.
>
> Still tasted a bit thin so I added a big spoonful of sour cream.
> Pureed. * Better...but
> not quite there.
>
> Added a cup or more of grated parmesan and pureed till thoroughly
> mixed.
>
> Yum.
>
> Still very low carb since it was a big head of cauliflower with not
> much potato buds.
> Tasty, went well with my green beans and squash and chicken breast.

sounds good. I make a cauliflower soup that is really thick that has
about
the same ingredients. I like it especially in the winter. Lots of
parm cheese
butter & cream. All good stuff in one pot!! I haven't used it as
rice yet tho.
Nan in DE

On Jun 23, 6:23*am, Nan <nann...@yahoo.com> wrote:
> On Jun 22, 10:29*pm, ImStillMags <sitara8...@gmail.com> wrote:
>
>
>
> > I made a cauliflower puree tonight. * I think I need to write the
> > recipe down so I don't forget it, cause it is gooooood.
>
> > Whole head of cauliflower broken into florettes and simmered till
> > tender.
> > Put couple cube of butter, some salt and pepper in the Cuisinart and
> > added the
> > cauliflower and started to puree.
>
> > It was a bit thin so I added *a couple handfulls of potato buds ( I
> > always have potato buds on hand to use as a thickener for soups etc).
> > Pureed some more, and it
> > started to tighten up a bit.
>
> > Still tasted a bit thin so I added a big spoonful of sour cream.
> > Pureed. * Better...but
> > not quite there.
>
> > Added a cup or more of grated parmesan and pureed till thoroughly
> > mixed.
>
> > Yum.
>
> > Still very low carb since it was a big head of cauliflower with not
> > much potato buds.
> > Tasty, went well with my green beans and squash and chicken breast.
>
> sounds good. I make a cauliflower soup that is really thick that has
> about
> the same ingredients. *I like it especially in the winter. *Lots of
> parm cheese
> butter & cream. *All good stuff in one pot!! * I haven't used it as
> rice yet tho.
> Nan in DE

I have made the cauliflower pizza crust. Found the recipe by
Googling around. It turned out
quite well. Really good flavor and surprisingly good texture.

I've never been a big fan of cauliflower since to me it doesn't have
much in the way of flavor, but
it's a good base to start with for other things.

did you drain it before putting in fp?

"ImStillMags" <[email protected]> wrote in message
news:[email protected]...
>I made a cauliflower puree tonight. I think I need to write the
> recipe down so I don't forget it, cause it is gooooood.
>
> Whole head of cauliflower broken into florettes and simmered till
> tender.
> Put couple cube of butter, some salt and pepper in the Cuisinart and
> added the
> cauliflower and started to puree.
>
> It was a bit thin so I added a couple handfulls of potato buds ( I
> always have potato buds on hand to use as a thickener for soups etc).
> Pureed some more, and it
> started to tighten up a bit.
>
> Still tasted a bit thin so I added a big spoonful of sour cream.
> Pureed. Better...but
> not quite there.
>
> Added a cup or more of grated parmesan and pureed till thoroughly
> mixed.
>
> Yum.
>
> Still very low carb since it was a big head of cauliflower with not
> much potato buds.
> Tasty, went well with my green beans and squash and chicken breast.
>

On Thu, 23 Jun 2011 07:07:53 -0700 (PDT), ImStillMags
<[email protected]> wrote:

> I have made the cauliflower pizza crust. Found the recipe by
> Googling around. It turned out
> quite well. Really good flavor and surprisingly good texture.

I need to send that to my DIL... do you have the url?

--

Today's mighty oak is just yesterday's nut that held its ground.

On Jun 23, 11:40*am, sf <s...@geemail.com> wrote:
> On Thu, 23 Jun 2011 07:07:53 -0700 (PDT), ImStillMags
>
> <sitara8...@gmail.com> wrote:
> > I have made the cauliflower pizza crust. * Found the recipe by
> > Googling around. *It turned out
> > quite well. *Really good flavor and surprisingly good texture.
>
> I need to send that to my DIL... do you have the url?
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

http://blog.yourlighterside.com/2009...uliflower.html

I left out the fennell and added some parmesan. I also scaled up the
recipe.

Bake it then top it and bake it or broil the toppings. Really good.

On Jun 23, 8:54*am, "Storrmmee" <rgr...@consolidated.net> wrote:
> did you drain it before putting in fp?
>
> "ImStillMags" <sitara8...@gmail.com> wrote in message
>
> news:[email protected]...
>
>
>
> >I made a cauliflower puree tonight. * I think I need to write the
> > recipe down so I don't forget it, cause it is gooooood.
>
> > Whole head of cauliflower broken into florettes and simmered till
> > tender.
> > Put couple cube of butter, some salt and pepper in the Cuisinart and
> > added the
> > cauliflower and started to puree.
>
> > It was a bit thin so I added *a couple handfulls of potato buds ( I
> > always have potato buds on hand to use as a thickener for soups etc).
> > Pureed some more, and it
> > started to tighten up a bit.
>
> > Still tasted a bit thin so I added a big spoonful of sour cream.
> > Pureed. * Better...but
> > not quite there.
>
> > Added a cup or more of grated parmesan and pureed till thoroughly
> > mixed.
>
> > Yum.
>
> > Still very low carb since it was a big head of cauliflower with not
> > much potato buds.
> > Tasty, went well with my green beans and squash and chicken breast.- Hide quoted text -
>
> - Show quoted text -

I used a slotted spoon to take it from the pot to the cuisinart.
Added a cup or so of the cooking water so that it would
puree, then went from there.

On 6/22/2011 10:29 PM, ImStillMags wrote:
> Whole head of cauliflower broken into florettes and simmered till
> tender.
> Put couple cube of butter, some salt and pepper in the Cuisinart and
> added the
> cauliflower and started to puree.
>
> It was a bit thin so I added a couple handfulls of potato buds ( I
> always have potato buds on hand to use as a thickener for soups etc).
> Pureed some more, and it
> started to tighten up a bit.
>
> Still tasted a bit thin so I added a big spoonful of sour cream.
> Pureed. Better...but
> not quite there.
>
> Added a cup or more of grated parmesan and pureed till thoroughly
> mixed.

I love cauliflower puree. I make it more like a thick soup though. I
believe it is Jill's recipe. Roasted Cauliflower Soup. It has soup in
the name but it's pretty thick. No butter, no cream or milk but you'd
think it was in there. I skip the plain water.

Jill, if this is yours, please fess up. I'd like to attribute it.
Originally I had just copied it into my old recipe collection format, a
text doc.


@@@@@ Now You're Cooking! Export Format

Roasted Cauliflower Soup Recipe

soups, vegetable dishes, vegetables

2 heads cauliflower
2 yukon gold potatoes, roughly chopped into; bite-size pieces
3 garlic cloves
2 shallots (or one l
2 tablespoons extra virgin olive oil
3 cups vegetable broth or organic chicken; broth
1 cup water
sea salt and pepper, to taste

Preheat oven to 350 F.

Cut cauliflower into 1-inch flowerets (about 10 cups). In a large baking
pan toss cauliflower, potatoes, garlic, and shallots with olive oil and
roast in oven for about 25-35 minutes, or until golden.

In a large pot, simmer broth, water, roasted cauliflower and potato
mixture for 20 minutes, or until cauliflower is very tender. Use your
blender to puree soup in batches until smooth and return to pot. Add sea
salt and pepper to taste. Heat soup over low to medium heat until just
heated through.

(Posters note: I'd use a hand blender for ease. I have to wonder if
the Author knows about them?)

Makes approximately 10 cups.

Optional: sprinkle some fresh chopped parsley on top of each bowl for
presentation just before serving.

if you drain for about thirty mins in a colender,sp, before starting,
reserving the juice you can have a bit better control and add a bit less of
the potato buds, for most lower carb is better than higher carb, but
reducing carbs even more would be the point of draining, Lee
"ImStillMags" <[email protected]> wrote in message
news:[email protected]...
On Jun 23, 8:54 am, "Storrmmee" <rgr...@consolidated.net> wrote:
> did you drain it before putting in fp?
>
> "ImStillMags" <sitara8...@gmail.com> wrote in message
>
> news:[email protected]...
>
>
>
> >I made a cauliflower puree tonight. I think I need to write the
> > recipe down so I don't forget it, cause it is gooooood.
>
> > Whole head of cauliflower broken into florettes and simmered till
> > tender.
> > Put couple cube of butter, some salt and pepper in the Cuisinart and
> > added the
> > cauliflower and started to puree.
>
> > It was a bit thin so I added a couple handfulls of potato buds ( I
> > always have potato buds on hand to use as a thickener for soups etc).
> > Pureed some more, and it
> > started to tighten up a bit.
>
> > Still tasted a bit thin so I added a big spoonful of sour cream.
> > Pureed. Better...but
> > not quite there.
>
> > Added a cup or more of grated parmesan and pureed till thoroughly
> > mixed.
>
> > Yum.
>
> > Still very low carb since it was a big head of cauliflower with not
> > much potato buds.
> > Tasty, went well with my green beans and squash and chicken breast.-
> > Hide quoted text -
>
> - Show quoted text -

I used a slotted spoon to take it from the pot to the cuisinart.
Added a cup or so of the cooking water so that it would
puree, then went from there.

On Thu, 23 Jun 2011 11:46:00 -0700 (PDT), ImStillMags
<[email protected]> wrote:

> On Jun 23, 11:40*am, sf <s...@geemail.com> wrote:
> > On Thu, 23 Jun 2011 07:07:53 -0700 (PDT), ImStillMags
> >
> > <sitara8...@gmail.com> wrote:
> > > I have made the cauliflower pizza crust. * Found the recipe by
> > > Googling around. *It turned out
> > > quite well. *Really good flavor and surprisingly good texture.
> >
> > I need to send that to my DIL... do you have the url?
> >
> > --
> >
> > Today's mighty oak is just yesterday's nut that held its ground.
>
> http://blog.yourlighterside.com/2009...uliflower.html
>
> I left out the fennell and added some parmesan. I also scaled up the
> recipe.
>
> Bake it then top it and bake it or broil the toppings. Really good.

Thanks! I'll pass it on. She's gluten intolerant, and misses pizza.

--

Today's mighty oak is just yesterday's nut that held its ground.

In article
<[email protected]>,
ImStillMags <[email protected]> wrote:

> I've never been a big fan of cauliflower since to me it doesn't have
> much in the way of flavor, but
> it's a good base to start with for other things.

I grew up eating it roasted and fried and have always loved it.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

In article
<[email protected]>,
ImStillMags <[email protected]> wrote:

> I've never been a big fan of cauliflower since to me it doesn't have
> much in the way of flavor, but
> it's a good base to start with for other things.

Oh, it's also great gratineed or scalloped. It is a nice addition to
pasta dishes and can be used interchangeably with broccoli, IMO.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/