Creamy Cauliflower Puree

Creamy Cauliflower Delight

Serves 4

• 2 heads of cauliflower, broken into florets
• 8 tablespoons of unsalted butter
• 1 cup of cream or half-and-half
• 1/2 cup of grated Parmesan cheese (optional)
• 1/2 cup of grated cheddar cheese (optional)
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• Salt and pepper to taste
• Freshly ground nutmeg to taste (optional)
• Garnish (optional): 1/4 cup of chopped fresh parsley or chives

Prepare the Cauliflower

1. Rinse the cauliflowers and remove leaves and stem.
2. Cut the cauliflowers into florets.
3. Steam the florets for around 10-12 minutes or roast at 400°F (200°C) for 20-25 minutes, until tender with a slight caramelization.

Blend the Cauliflower

1. Allow the cooked cauliflower to cool slightly.
2. Transfer it to a blender or food processor.
3. Add unsalted butter, garlic powder, onion powder, salt, and pepper. Blend until smooth.

Add Cream and Cheese (optional)

1. While blending, slowly pour in the cream or half-and-half to emulsify the mixture.
2. Add grated Parmesan and cheddar cheeses (if using) to blend until evenly combined.

Adjust Seasoning and Consistency

1. Taste the puree and adjust seasoning as needed. Add more butter, cream, or cheese to achieve the desired consistency.
2. If preferred, add a pinch of freshly ground nutmeg for an enhanced flavor.

Garnish (optional)

1. If desired, spruce up with chopped fresh parsley or chives for added freshness and color.

Serve

1. Serve the scrumptious creamy cauliflower puree hot, as a side dish or as a base for soups or sauces.

Tips

• Roasting before blending gives the puree a deeper, nuttier flavor.
• Consistency can be adjusted with extra cream or butter/cheese.
• Experiment with different cheeses to alter flavor profiles.

Use these detailed instructions to create a rich and delightful creamy cauliflower puree[1].