Somehow, Thanksgiving 2019 is here. The grocery stores are crowded with everyone in a mad rush to get all of their holiday meal fixings. I am one of them. If you are too, be sure to add cauliflower to your list! This Creamy Cauliflower Puree is the perfect addition to your Thanksgiving line-up.
Kyle has been making this dish a couple times a month for the past year, and, needless to say, it has become quite the side dish superstar in his house. Cauliflower has become a popular substitute in the “healthier” versions of comfort food, such as, cauliflower pizza (my new favorite!), dairy-free creamy soups, crackers (another favorite of mine!), and, last but not least, the ever so admired, mashed cauliflower.
Even though this is sometimes disguised as mashed spuds, there is no need to pull a fast one on a unsuspecting dinner guest. This creamy puree is rich and delicious side dish; it can hold it’s own against mashed potatoes, or any side dish. It is so tasty and simple to prepare, and it definitely deserves a prime spot in your recipe index!
Much like the dairy-free soups that we have featured (such as, Cream of Mushroom & Butternut Squash and Cauliflower Soup – and there are more….), something magical happens when you boil and puree a simple head of cauliflower. The resulting creamy puree belies the lack of cream or milk in the dish.
The Kitchn offers a pretty comprehensive guide for preparing the ultimate Cauliflower Puree. Our Kyle, with delicious results, has, of course, mercilessly tweaked the recipe. First things first, he has prepared this recipe multiple times with both fresh and frozen cauliflower (the recipe as pictured features frozen cauliflower that was thawed overnight) – the results are always the same. You get a creamy delicious puree no matter what you decide to use. When using completely frozen cauliflower, just add a few minutes of boiling time.
The Kitchn recipe recommends using packages of riced cauliflower for the best texture. Honestly, there is no difference in the taste of the final dish when it is used in the recipe. This is good news, no need to search high and low at the market for riced cauliflower.
Like the Kitchn’s recipe, Kyle sauteed the cauliflower in a bit of butter and garlic before boiling. This really enhances the nutty flavors of the cauliflower in the final puree. Kyle deviated from the Kitchn’s recipe in the blending process of the dish. They recommend saving some of the cooking liquid from the boiling phase and pureeing it with an immersion blender to achieve the creamy texture. By skipping this step and adding a couple of tablespoons of melted butter to a standing blender, the cauliflower has all it needs to transform into a luxe puree without overloading it with milk or cream.
What we have here is a delicious side dish that easily can compliment a wide array of classic comfort foods – short ribs, roasted chicken, etc. It allows you to indulge without eating an over-the-top, gut-busting meal. And, it is that time of year, maybe this dish has a future on your Thanksgiving table!
Adapted from The Kitchn.
- 3 - 4 tablespoons butter, divided
- 2 pounds cauliflower florets, from 1 large (about 3 pound) head of cauliflower, or 2 (16-ounce) packages frozen cauliflower, thawed
- 2 cloves garlic, minced
- 4 cups water
- 1 teaspoon kosher salt
- Ground black pepper, to taste
- Melt 1 tablespoon butter in a 4-quart pot over medium-high heat. Add the cauliflower and garlic sauté, stirring occasionally, until the cauliflower has lightened in color, 3 to 5 minutes.
- Add water and salt and bring to a boil. Cover and cook until the cauliflower is tender, about 10 - 12 minutes.
- Drain the cauliflower. Place the drained cauliflower back in the hot pot and stir for a minute to boil off any excess water.
- Add the cauliflower and 2 tablespoons butter to a blender and puree (you may need to stop once or twice and stir the mixture to get it all pureed). Season with pepper and additional salt if needed. If you would like more creaminess, and an additional tablespoon butter. Serve hot.
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